Goan-style pork curry
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Goan-style pork curry
- Prep time:
- 25 mins
- Cook time:
- 1 hr
- Serves:
- 4
Monisha Bhardawaj celebrates tropical flavours in this Goan-inspired curry, spiked with vibrant chillies and tart-tasting vinegar
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Ingredients
For the curry paste
- 10 red chillies
- 1 large Onion, sliced
- 3 cm Ginger, chopped
- 3 cloves Garlic, chopped
- 1 tbsp Garam masala
- 75ml Malt vinegar
- 3 tbsp sunflower oil
To serve
- 2-3 whole red chillies
- boiled rice, to serve
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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Latest Comment
not bad although used already cooked pork shoulder and so added coconut milk instead of the water and a few peppercorns to add to the flavour, didn't have all the chillis, so just missed the chillis and soaking step. Probably a milder version, but still tasty.