Hi, Ray here again.
A long time ago, I noticed an easy-looking recipe that I wanted to try. But one of the ingredients was passatta and I didn’t know where to buy this. Passatta is pureed tomatoes and I’ve never used this before. Anyway, I was wandering along in my local supermarket and there was a whole shelf full of passatta. I don’t know how long the supermarket had been sticking this item. Probably ages (maybe even years). I’m not the most observant of people.
As soon as I saw the passatta, I remembered that I had a Curry Focus curry recipe to try with passatta in it. But I couldn’t remember which recipe. So I used the Curry Focus search function – all I did was input the word passatta into the search box that’s on the left of every page on the Curry Focus website and click on the Search button. A few hits were shown, including 2 recipes. And one of them was for a jalfrezi curry – one of my favourite types of curry. Could this be the one? It was!! A simple pork jalfrezi curry recipe.
So my next weekend’s shopping included buying the pork and peppers, along with some fresh coriander (cilantro). I had bought the passatta the previous week and already had everything else, or so I thought.
Sunday afternoon saw me gathering and preparing the ingredients. But I didn’t have any cooking spray. And it was too late to go out to the supermarket. So I took a bit of licence with the recipe and used my usual cooking oil instead. I used a scant tablespoon of oil instead of the spray. So, hopefully, the curry was still healthy.
Another slight problem arose. I had bought 2 green peppers and 1 red pepper, instead of the other way around. Oh well. I just swapped the peppers around and cooked the green peppers with the onion and then cooked the red pepper with the pork. I couldn’t see that it would make much difference.
After preparing the ingredients, I started the cooking. I cooked the ingredients for the paste, let them cool down and then made the paste. Easy. Then I cooked the jalfrezi curry and it all came together pretty quickly.
There were only 3 of us eating the curry tonight (one of the regular tasters had another place to be – I may ban them altogether for such a display of disloyalty – all the meals I’ve cooked and this is how I get treated).
Anyways, I served up the Pork Jalfrezi curry on basmati rice and the 3 of us got stuck in.
Hum. The overwhelming taste was the passata. It must be a really strong tomato puree and it drowned out most of the other flavours. Now and again there was a slight taste of coriander (cilantro) but tomato was the taste of the evening. The sauce was very thick, which was fine – I’d rather it was thick than runny. The pork was almost anonymous – it was cooked but you couldn’t really tell it was pork.
The jalfrezi curry was a bit disappointing and received a taste score of 7 out of 10 with a spice/heat level of “Medium”.
I’m tempted to make this again sometime in the future but to just use a tin of chopped tomatoes instead of the passatta. All this time waiting to find passatta and I’m already talking about not using it. Funny? Yup.