A South Indian style pork and potato curry cooked with tomatoes and coconut

I was able to go home over Easter this year. Happily it fell conveniently between two tours. Marlena Shaw UK/Europe tour was the couple of weeks leading up and a few days after the Boy George UK tour started (just getting ready for that one now as I write this after the London dates).

I only made it home for 2 days, but was able to help my mother with the cooking a bit over that time. She normally makes a large chicken biryani, dhal and curry (this time it was a mince and cauliflower curry) for the Easter Sunday family meal. On the Saturday I insisted on cooking to give mum a break, so I just had a look what was in, and improvised. Here’s what I came up with. Was nice, although quite spicy. I like the different types of heat that dried red chillies and green chillies bring to the dish. More of a smokey flavour from the red, and a fresher one from the green.

You could easily adjust the amount of chillies for a milder version.

Ingredients:

  • 750g diced pork
  • 3 medium potatoes, cubed
  • 1 tsp black mustard seeds
  • 4-5 small dried red chillis
  • 15-20 curry leaves
  • 3 medium onions sliced
  • 5 cloves garlic chopped
  • 1 inch pce ginger chopped
  • 4 green chillis chopped
  • 3 tsps ground coriander
  • 1tsp cumin
  • 1 tsp tumeric
  • 1/2 tsp cinammon powder
  • 1/2 tsp mustard powder
  • 1/2 tsp black pepper
  • Salt
  • 2 tins tomatoes
  • 1/2 inch pce of creamed coconut dissolved in 1 cup of water
  • Juice of 1 lemon


Method:

Heat up some oil in a large pot.

When very hot throw in the mustard seeds and dried red chillis. Fry for 10-20 secs (the mustard seeds should pop and spit if the oil is hot enough. Also you may cough because of the chillis).

Throw in the curry leaves and fry for a further 10-20 secs.

Add the onions, garlic, ginger and green chillies.

Turn the heat down to medium and fry until onions and are soft.

Then add the pork and fry until it had lost it’s raw appearance as below.

Now is the time to add the masalas (ground coriander, cumin, tumeric, cinammon, mustard powder, black pepper).

Fry them round, keeping them moving so as not to burn, for about 2-3 mins until the dish appears as below:

Next add the tomatoes, potatoes and the coconut and bring to a simmer.

I left it simmering with the lid on for about 40 mins, then removed the lid and checked for and added salt.

If potatoes are cooked in a sauce after adding salt, they tend to have the effect of removing some of the saltiness, so I always add salt after the potatoes have had a chance to cook so as not to add to much.

I then added to frozen peas, and left it simmering with the lid off while I cooked the rice. Adding the peas towards the end of the cooking in this way means that they still retain a lot of flavour and juiciness of their own when served.

After the rice was cooked, I squeezed the juice of the whole lemon in, briefly brought back to a simmer, and served straight away.

Advertisements

About Gourmet Gorman
I'm a musician who enjoys cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: