Spicy Pork Curry

This easy dish is hearty, delicious and easy to do. The panch phoran is a mixture of 5 seeds, cumin, fennel, mustard, nigella and fenugreek seeds and is a magical spice blend, fantastic with vegetables, fish or meats. They can be bought on the Net, keep really well and are delicious, even in non Indian food, sauté your potatoes in them for a amazing burst of flavour. This is not a very saucy dish, we serve it with vegetables and Indian breads. You can simply serve it with buttered fresh bread or even some creamy mash.

Serves 4

  • 2 tbs. vegetable oil
  • ½ tsp. panch phoran
  • ½ medium onion, chopped
  • 1-2 green chilli, pierced with the tip of a knife
  • 3 fat cloves garlic, peeled
  • 15g ginger, peeled
  • Salt to taste
  • 1 large tomato, pureed
  • ½ tsp. garam masala
  • 1½ tsp. coriander powder
  • 1/8th-1/4 tsp. red chill powder
  • 500g pork shoulder, with some fat on it, cut into 1” cubes

Heat the oil in a medium non-stick saucepan. Add the seeds and once the mustard seeds are popping add the onions and chillies; cook until golden.

Make a fine puree of the ginger and garlic with a splash of water and add to the cooked onions.

Cook until all the excess moisture in the pan has dried off and the paste has fried for 20 seconds. Add the pureed tomato, salt, spices and pork, give the whole thing a good stir add a splash of water, bring to a boil then lower the heat and simmer for 35-40 minutes or until the pork is cooked through. Add an extra splash of water if necessary and serve.


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