Monisha Bharadwaj
from
Great Food Bites
Monisha Bhardawaj celebrates tropical flavours in this Goan-inspired curry, spiked with vibrant chillies and tart-tasting vinegar
Monisha Bhardawaj celebrates tropical flavours in this Goan-inspired curry, spiked with vibrant chillies and tart-tasting vinegar
Goan-style pork curry
Method
2. Slit the chillies, remove the seeds and soak in hot water to cover; leave on one side for 10 minutes. Tip the chillies and their soaking liquid into an electric food processor and blend to a smooth paste with the onion, ginger, garlic, garam masala and vinegar.
3. Heat the oil in a heavy-bottomed saucepan and fry the pork until browned. Add a dash of water if the meat starts to stick.
4. Add the blended curry paste from the food processor, and stir well. Check the seasoning and pour in enough hot water to cover the meat. Reduce the heat, cover the pan and simmer for about 45 minutes, until the meat is tender and the sauce has cooked down to a thickish masala.
5. Serve hot, garnished with whole red chillies and accompanied with boiled rice.
Prep:
25 min
Cook: 1 hr
Cook: 1 hr
Ingredients
600g boneless pork shoulder, cubed1 tsp ground turmeric
1 tsp Salt
For the curry paste
10 red chillies1 large onion, sliced
3 cm root ginger, chopped
3 garlic cloves, chopped
1 tbsp garam masala powder
75ml Malt vinegar
3 tbsp sunflower oil
To serve
2-3 whole red chilliesboiled rice, to serve
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