This fiery and flavoursome curry recipe is from Goa in India and has been contributed by Andrea of Forking Foodie. Andrea is a blogger from the UK who features a huge range of cuisines in her culinary repertoire.
Sally-Ann tested this recipe for us and loved it! She said she would definitely make it again. She had difficulty finding fenugreek seeds so she substituted with 1/4 tsp curry powder + 1 tsp maple syrup. Sally-Ann has two children so she reduced the heat by using only half a chilli. They like to have greens with their meal so they added chopped kale in the last 10 minutes of cooking and served with broccoli rice and yoghurt.
No: Gluten / Egg / Nuts
*Variations: Can be made without Dairy
Preparation Time 15 minutes + 2 hours-overnight in marinating time
Cooking Time 1hr 40minutes
Serves 4-6 depending on quantity
Can be frozen
- diced pork - 750g, approximately 2-3cm cubes
- For the marinade:
- cardamom - 6, green pods, seeds
- cloves - 8 (or 1/2 tsp ground cloves)
- peppercorns - 1 tsp, black
- cinnamon - 2 tsp, ground, or a 3” stick roughly broken up
- dried coriander - 2 x 15ml Tbsp, seeds
- cumin - 2 tsp, seeds
- fenugreek - ¼ tsp, seeds
- turmeric - ½ tsp
- salt - 1 tsp
- chillies - 4, large, dried red - preferably kashmiri (*you can grind these up with the other spices, or leave them whole if you prefer - shake out the seeds if you want to reduce the heat)
- white wine vinegar - 100g
- For the curry:
- ghee - 15g (*use coconut oil if required)
- garlic cloves - 10, peeled
- ginger - 3 inches, root, peeled and cut into slices
- chillies - 3, fresh green, cut into 1cm slices (*if you want to err on the side of caution, you can either leave out the seeds, or reduce the amount of chillies - 1 green chilli will still give you a medium spicy curry, because of the dried red chillies)
- onions - 150g-200g (1-2), peeled and cut into quarters
- tomatoes - 400g tin, chopped
- brown sugar - 1 tsp, or jaggery or rapadura
- salt - to taste (*I add around 1/2 tsp)
- Cut the pork into 2 - 3cm cubes and set aside in a non-metallic dish.
- Add all the spices for the marinade to the bowl: cardamon (seeds from 6 pods), cloves (8), black peppercorns (1 tsp), cinnamon (3” stick or 2 tsp), coriander seeds (2 Tbsp), cumin seeds (2 tsp), fenugreek seeds (1/4 tsp), turmeric (1/2 tsp), salt (1 tsp) and the chillies (4).
- Grind Speed 10 / 30 seconds.
- Add the vinegar (100g) and mix together Speed 2 / 5 seconds.
- Add to the cubed pork (750g) and make sure it is thoroughly coated. Set aside in the fridge for 2-4 hours or overnight if you have time (wash the bowl out afterwards).
- Drop the garlic cloves (10), ginger slices (from 3 inches) and green chillies (3, or to taste) onto running blades Speed 8. Scrape out and set aside.
- Drop the onion (150-200g) onto running blades Speed 6 and scrape out. Set aside.
- Add the ghee to the bowl. Heat for 1 minute / 100C / Stirring Speed.
- Add the onions and cook for 5 minutes / 100C / Stirring Speed, with measuring cap off.
- Add the garlic, ginger and green chillies and cook for a further 2 minutes / 100C / Stirring Speed, with measuring cap off.
- Add the marinated pork to the bowl using a slotted spoon or similar (reserve the liquid marinade in the bottom of the dish).
- Cook for 6 minutes / 100C / Reverse+Stirring Speed, with measuring cap off.
- Add the reserved marinade, chopped tomatoes (400g), jaggery / sugar (1 tsp) and salt (1/2 tsp).
- Cook for 5 minutes / 100C / Reverse+Stirring Speed, with measuring cap off.
- Place the measuring cap back onto the lid, and then cook for 60 minutes / 90C / Reverse+Stirring Speed, with measuring cap on.
- Taste for seasoning, and add extra salt if your tastebuds demand it, and check the pork is tender to your liking (you can cook for longer if you prefer).
- Serve with rice and flatbreads / naan, or cauliflower rice. Enjoy!