This is a recipe for Goan Pork Curry
Pork isn't really used in Indian cookery too much outside of Goa so it's a little different to a standard curry, but it's very aromatic and kind of tangy.
This recipe makes 2 servings.
You can use pretty much any cut of pork you like. I used two pork chops, removed the bone and excess fat and diced them into pieces.
Firstly crush about 4 cloves of garlic and a piece of fresh ginger about a couple of centimeters long into a paste.
Then you need to grind the spices:
A few peppercorns
Cinnamon stick around an inch long
2 tsp cumin seeds
A couple of cloves
A few dried chillis
Once the spices are ground (either with a pestle and mortar or a food processor) then add some oil to a pan and cook the ginger/garlic mix for 30 seconds or so.
Then add the spices and cook for another minute.
Now you need to add the diced pork and a teaspoon of ground tumeric.
Cook for 5 minutes.
Now add:
30g of tomato puree
200mls water
Chilli powder to taste
Stir it all together and bring to the boil, then cover the pot and let it simmer for 30 minutes.
While this is cooking take another pan and fry a whole, sliced onion until it becomes golden brown.
After the 30 minutes is up add the onion to the pork and also add:
2 tbsp cider vinegar
1tsp salt
1tsp sugar
These ingredients are very Goan and give the curry it's tanginess.
Cook for another half an hour or so and it should look something like this:
Traditionally this would probably be served with an Indian bread of some sort, but I didn't have any in and couldn't be bothered making any so I just garnished with some sliced chilli and served it with boiled rice.
Enjoy
Pork isn't really used in Indian cookery too much outside of Goa so it's a little different to a standard curry, but it's very aromatic and kind of tangy.
This recipe makes 2 servings.
You can use pretty much any cut of pork you like. I used two pork chops, removed the bone and excess fat and diced them into pieces.
Firstly crush about 4 cloves of garlic and a piece of fresh ginger about a couple of centimeters long into a paste.
Then you need to grind the spices:
A few peppercorns
Cinnamon stick around an inch long
2 tsp cumin seeds
A couple of cloves
A few dried chillis
Once the spices are ground (either with a pestle and mortar or a food processor) then add some oil to a pan and cook the ginger/garlic mix for 30 seconds or so.
Then add the spices and cook for another minute.
Now you need to add the diced pork and a teaspoon of ground tumeric.
Cook for 5 minutes.
Now add:
30g of tomato puree
200mls water
Chilli powder to taste
Stir it all together and bring to the boil, then cover the pot and let it simmer for 30 minutes.
While this is cooking take another pan and fry a whole, sliced onion until it becomes golden brown.
After the 30 minutes is up add the onion to the pork and also add:
2 tbsp cider vinegar
1tsp salt
1tsp sugar
These ingredients are very Goan and give the curry it's tanginess.
Cook for another half an hour or so and it should look something like this:
Traditionally this would probably be served with an Indian bread of some sort, but I didn't have any in and couldn't be bothered making any so I just garnished with some sliced chilli and served it with boiled rice.
Enjoy
)