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PrintFRIED PORK CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in large saucepan; cook onion, garlic, leaves, seeds and ginger, stirring, over medium heat for about 2-3 minutes or until onions are soft. Stir in curry powder and chilli powder.
- Add pork in single layer; stir constantly over medium heat for about 5 minutes or until pork is lightly browned all over.
- Stir in vinegar, chutney, cinnamon stick, cardamom pods and reserved tamarind liquid; bring to a boil. Simmer to low flame, cook, covered for about 30-40 minutes or until pork is tender.
- Stir in coconut milk; cook, uncovered, for about 10-12 minutes or until mixture thickens.
INGREDIENTS
- 500 ml boiling water
- 750 grams, pork fillets, cut into slices
- 50 ml peanut oil
- 250 grams medium brown onions, chopped
- 2 cloves garlic, crushed
- 50 grams tamarind pulp, soaked, strained, reserve liquid, pulp discarded
- ½ teaspoon fenugreek seeds
- 2 teaspoons grated fresh ginger
- 2 teaspoons curry powder
- 1 cinnamon stick
- 2 teaspoons chilli powder
- 2 teaspoons white vinegar
- 2 tablespoons chutney
- 4 cardamom pods
- 200 ml coconut milk
- Salt, to taste
- Few dried curry leaves
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