 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
My youngest son's favourite curry from a very early age! Ingredients:
750 g diced pork |
1 tablespoon white vinegar |
2 tablespoons soy sauce |
2 tablespoons vegetable oil |
2 medium red onions, sliced |
1 tablespoon chopped fresh ginger |
2 garlic cloves, crushed |
12 curry leaves (dried or fresh, optional if unavailable) |
1 teaspoon brown sugar |
1/2 teaspoon cinnamon |
1 teaspoon fenugreek seeds |
4 small red chilies, finely chopped |
1/2 teaspoon turmeric powder |
1 tablespoon chopped fresh lemongrass (or zest of 1 lemon) |
1 teaspoon tamarind paste (or 1 tablespoon lemon juice) |
2 teaspoons fish sauce |
1 cup beef stock |
1/2 cup macadamia nuts, finely chopped |
Directions:
1. Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
2. Drain, reserving liquid.
3. Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
4. Stir over medium heat for 5 minutes or until onions are soft.
5. Add pork to onion mixture , stir over high heat until pork is browned.
6. Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
7. Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
8. Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.
|
|