- The Garden in Winter » »
- « « It’s a Winner!
A Pork Curry Recipe
A recipe for National Curry Week….
Here’s another quick and simple curry recipe which should help you to celebrate national curry week.
Once again I find myself in the grip of a severe bout of manflu and once again I turn to my tried and trusted method of banishing the winter blues-a hot curry.
I don’t often make curries with pork but I fancied something with a bit of a Thai/Burmese influence and as I had a pumpkin to spare I thought of pork as a nice alternative.
Take some diced meat, however much you think you’ll need and season it with a teaspoon of turmeric powder, a little salt and black pepper. Leave to stand. Now you need four or five good quality dried chillies, I’ve said it before and I’ll say it again, home grown and dried knock spots off any shop bought rubbish-no question. Cover these with boiling water and leave to soften. Take a jug or jar and put in the seeded and by now soft chillies and add a couple of tablespoons of the soaking water. Peel and chop a thumb sized piece of ginger, two cloves of garlic, five red shallots and a bunch of chopped coriander (cilantro) Throw in some cashew nuts if you have some and a teaspoon of palm sugar. Blitz the lot adding more water if needed.
Put a wide bottomed pan onto the heat, add a slug of vegetable oil and fry some lightly crushed fenugreek seeds in it along with a few curry leaves. Add the pork and continue to fry, add two or three cloves and a teaspoon of ground cinnamon. Give everything a good blast before lowering the heat and adding the spice paste. Now I add a lot of spice paste because I like my curries to have some body and heat but it’s up to you. Add a spoon of palm sugar if you have it and a good glug of fish sauce. Cook the spices out for about four or five minutes before adding some chunks of pumpkin or potato. Mix it all around and cover with water, stick a lid on and simmer for about an hour and a half.
Throw in some freshly chopped coriander (cilantro) check for seasoning and get stuck in. Happy curry week!
Miles,
After successfully using your previous curry recipes, I have printed this off to be next on my list. Sounds scrumptious and just the job for these cold winter days.
Speedy recovery and thank you.
Elsie
November 22, 2008 @ 8:55 pm
Miles,
That dish looks warmingly tempting on a cold winter’s night. I’ve been in the Cotswolds yesterday and today which bought about a major bout of shopping of course and a bowl of curried soup…. both highly recommended!
As to this wretched influenza, well perhaps I should be digging deep into the remedies recipe book for a
Suppose it’s useless to suggest a few days rest in the warm with your microwavable socks?
dubious experimentaltried and trusted cureHope you well better soon.
Cid
November 22, 2008 @ 11:07 pm
Ladies, thankyou, it’s a little chilli in my parts at the moment. Good idea about the microwavable sock Cid. My throat feels like I’ve just eaten one
Miles
November 23, 2008 @ 10:21 am
Miles, that looks great and I’ll be making it soon. National Curry Week there coincides with the week of Thanksgiving here. Wonder how it would taste with leftover turkey instead of pork….. (kidding, sort of)
Hope you’re feeling better!
November 24, 2008 @ 1:11 pm
Entangled,
Nothing wrong with turkey curry-give it a go. I hope you have a happy thanksgiving.
Miles
November 24, 2008 @ 4:58 pm