Continuing our exploration of Indian food, a recipe for a simple and delicious pork curry. It goes very well with the sweet potato and aubergine curry side dish posted here last week.

Equipment

• Blender (or pestle and mortar)
• Large bowl
• Chopping board
• Sharp knife
• Large pan (or wok) with lid
• Spatula or slotted spoon
• Food grade kitchen gloves (optional)

Ingredients

• 1 kg pork shoulder
• 400g tinned tomatoes
• 2 green chilies
• 1 white onion
• 1 tbsp cooking oil
• Cold water
• Fresh coriander
• 2 garlic cloves
• 1 tbsp fresh ginger
• 1 tsp turmeric powder
• ½ tsp chili powder*
• 1 tsp garam masala*
• 1 tsp tandoori masala*
• 1 tsp salt

* adjust these as appropriate for personal taste.

Method

1. Dice pork shoulder into bite sized pieces. Place in a large bowl.
2. Blitz garlic, ginger and chili (seeds removed) in a blender to create a paste.
3. Add paste, salt and turmeric, chili, garam masala and tandoori masala powders to pork.
4. With your hands, mix paste and aromatics into pork pieces. Cover and leave for 20 mins.
5. Chop onion into small chunks. Heat cooking oil in a large pan. Add onion, fry until soft.
6. Add pork to pan, ensuring all aromatics go in as well. Stir pan contents for 2 mins.
7. Add tinned tomatoes and a little water. Cover and simmer for 30 mins, stirring occasionally.
8. Garnish with fresh coriander, serve with side dishes.

Hints, Tips and Pictures

1. Use kitchen gloves (food grade) when mixing the paste and aromatics into the pork. This prevents your fingers being stained by the turmeric powder.
2. You can substitute 250g of fresh tomatoes and 100ml of cold water for the tinned tomatoes.
3. This curry and the sweet potato and aubergine side dish posted last week can be cooked at the same time.
   
4. Check out the Goan Imports blog for loads of excellent recipes of this genre.