Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Biography

 

Source link(Google.com.pk)


Ingredients
Serves: 4

    800g pork loin, fat trimmed off, chopped into 2cm cubes
    1/2 lime, juiced
    2 tablespoons mild curry powder (general supermarket mix is fine)
    2 tablespoons all purpose seasoning (mix of pepper, salt, paprika, thyme, turmeric, cayenne pepper)
    5 tablespoons sunflower oil
    435ml vegetable stock
    1 medium onion, chopped
    2cm root ginger, chopped finely
    2 red chillies, seeds included, chopped
    2 garlic cloves, chopped

    1/2 teaspoon ground allspice
    1/2 red pepper, coarsely chopped
    1/2 green pepper, coarsely chopped
    2 spring onions
    2 tablespoons chopped fresh parsley
    2 tablespoons chopped coriander
    2 medium waxy potatoes, chopped
    4 servings boiled or steamed basmati rice
    salt and pepper to taste

Method
Prep:20min  ›  Cook:2hr  ›  Extra time:4hr marinating  ›  Ready in:6hr20min

    Put pork into large bowl and cover with lime juice, curry powder and all purpose seasoning. Rub the ingredients well into the pork with your hands then refrigerate for minimum of 4 hours, preferably overnight.
    Heat oil in a large non-stick casserole or saucepan and add the pork chunks. Toss the pork to cover with oil and put lid on. Turn the heat down to minimum and leave to gently fry for 45 minutes. This allows the pork to sweat and cook within its own juices. Check regularly to ensure the meat isn't burning or sticking to the base of the casserole.
    Place the remaining ingredients into the casserole except the potato and rice. Bring to the boil, stirring regularly, then replace the lid and turn the heat right down again.
    Keep the casserole gently simmering for about another hour until the meat is tender. Stir often to help prevent sticking. When the meat is done, add the potato and raise the temperature slightly. Cover again and cook until the potato has softened and absorbed most of the gravy.
    Whilst the potato is cooking add the rice to a pan of water and boil as per instructions. Alternatively steam the rice if preferred.
    Seaon to taste before serving the curry on a bed of rice.

Tip

This dish cooks itself and cannot be rushed. Allow time for the meat to tenderise during cooking.
Tip

Use boneless shoulder for an even more tender meat. This joint contains more fat than loin so use less oil when frying off and scoop off excess oil during cooking.

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Pork Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics