Goan-style pork curry

Method

1. Mix the pork, turmeric and salt in a large mixing bowl and leave on one side while you make the curry paste.

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.

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Ingredients

600g boneless pork shoulder, cubed
1 tsp ground turmeric
1 tsp Salt

For the curry paste

10 red chillies
1 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 chillies
boiled rice, to serve

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