Pork Madras Curry Recipe - Serves 4-6

Pork Madras Curry Recipe

From 627 to 940 calories each serving (825 to 1138 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Very Hot



Ingredients

1 tablespoon (15ml) coriander seeds
8 black peppercorns
1 teaspoon (5ml) fennel seeds
1 teaspoon (5ml) fenugreek seeds
4 cloves
4 dried red chillies
4 tablespoons (60ml) cooking oil
2 medium onions, peeled and finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
3 fresh green chillies, finely chopped
1KG (2 lbs 3 oz) lean boneless shoulder pork, cut into 2.5cm (1 inch) cubes
2 medium tomatoes, finely chopped
1 teaspoon (5ml) salt
1 tin/can (400ml or 14 fl oz) coconut milk


Method

Heat a small heavy-bottomed saucepan or skillet over a medium to high heat
Add the coriander seeds, black peppercorns, fennel seeds, fenugreek seeds, cloves and dried red chillies and dry-roast for 90 seconds (remove the seeds from the saucepan or frying pan if they start to burn), remove from the heat, tip the seeds onto a small plate and let cool
Once the roasted seeds are cool, put them into a spice grinder, grind into a fine powder and set aside
Heat the cooking oil in a large heavy bottomed saucepan or frying pan (you need one with a lid) over a medium to high heat
Add the onions and saute until the onion starts to brown (7-12 minutes)
Add the ginger, garlic and green chillies, mix well and stir-fry for 30 seconds
Add the pork, mix well and cook for 5 minutes, stirring often
Add the tomatoes, salt, the spice powder that you made and the coconut milk, mix well and bring to the boil
Reduce the heat to maintain a good simmer, cover and simmer for 60 minutes, stirring a few times
Remove the lid, increase the heat and cook until most of the liquid is gone (10-20 minutes) stirring often
Serve hot

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Recipe submitted on 9 May 2013

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