Pork Curry With Coriander |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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IPork is one of the cheapest meats we can buy in Australia so I am always on the lookout for ways to use it-especially curried. This one was a good one we thought. Ingredients:
1 tablespoon coriander seed |
1 teaspoon fennel seed |
1 teaspoon black peppercorns |
6 garlic cloves, peeled |
2 cm fresh ginger, peeled |
1 onion, roughly chopped |
1 1/2 kg lean pork, diced |
3 tablespoons oil |
3/4 cup water |
salt |
1 cup greek yogurt |
1 cup fresh coriander, finely chopped |
Directions:
1. Curry Paste:.
2. Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
3. Grind or use a mortar and pestle to crush to a powder.
4. Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
5. Curry:.
6. Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
7. Add the remaining oil and heat; fry the spice paste for 3 to 4 minutes stirring often. Add the pork and stir well; add the water and bring to the boil.
8. Season with salt to taste (I find curry needs quite a bit of salt so start with about 1 teaspoon), cover and simmer gently for 2 hours (add more water if the sauce becomes too thick).
9. Pour off any excess oil and stir through the yogurt and coriander leaves.
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