I've got to have my curry fix now and then! Haha! If you are familiar with my blog, you would know how much I love curry, especially pork curry! I am always on a lookout for pork curry recipes, the only thing that is keeping me from cooking it every so often is, it is so "dangerous", cause I would always have second helpings with rice whenever pork curry is on the dinner table!
I was reading thru my recipe list on my blog, and realized that I have 8 other Indian style pork curries that I've tried, and here they are (click on the name of the dish for the full post) :
Kerala-style Bhuna Pork. Madhur Jaffrey' got this recipe from a cook who comes from Kerala in south-western India. This dish may be also cooked with beef or lamb. All these meats are eaten by the different religious groups in Kerala. It is the only state where the sale of beef is perfectly legal. This dish may be served with rice or flatbreads.
The toasted spices : cumin seeds, coriander seeds, mustard seeds, dried hot red chillies, fennel seeds, fenugreek seeds. Toast for a minute or two, stirring constantly over medium heat and as soon as they start to change a shade darker, quickly empty them out to a plate or a piece of kitchen paper towel. Leave till completely cool. Placing them on kitchen paper towel will make it easier to transfer them to the spice grinder.
Grind the toasted spices to a powder
Once you have toasted and grind the spices, it is easy to cook this dish. This is a delicious pork curry dish, that is really nice eaten with white rice. I cook about 1kg of pork meat, and have increased the amount of spices and other ingredients by half, as we love having some extra gravy for our rice.
Kerala-Style "Bhuna" Pork(adapted from "100 Essential Curries" Madhur Jaffrey)
2 teaspoons whole cumin seeds
4 teaspoons whole coriander seeds
2 teaspoons whole mustard seeds
2-4 whole dried hot red chillies
2 teaspoons whole fennel seeds
2 teaspoons whole fenugreek seeds
corn oil or peanut oil
3 large shallots, about 150gm (5oz)
4cm (1-1/2in) piece fresh ginger
5-6 garlic cloves
10-15 fresh curry leaves, if available
2 medium tomatoes
900gm (2lb) boneless lamb, pork shoulder or stewing veal or beef, cut into 3cm (1-1/4in) pieces
Step One :
Set a small or medium-sized cast-iron frying pan on a medium-high heat. When it is hot, put in the cumin seeds, coriander seeds, mustard seeds, chillies, fennel seeds and fenugreek seeds. Stir them around until they are a shade darker. Quickly empty them out and let them cool slightly. Now put them in a clean coffee grinder or other spice grinder and grind to a powder.
Step Two :
Peel and finely chop the shallots, ginger and garlic. Peel and chop the tomatoes. Pour 5 tablespoons oil into a wide, preferably non-stick, lidded pan and set over a medium-high heat. When the oil is hot, add the shallots, ginger and garlic. Fry, stirring at the same time, for 4-5 minutes until they turn a golden brown. Add the curry leaves and tomatoes. Cook, again stirring, until the tomatoes are reduced to a thick paste. Add the ground roasted spices. Stir into the paste and cook for a minute. Add the meat and 1-1/4 to 1-1/2 teaspoons salt. Stir and cook for a further 5 minutes. Add 250ml (8fl oz) water and bring to a simmer. Cover tightly with the lid, reduce the heat to low, and simmer gently for about 80 minutes or until the meat is tender. (Beef will take about 1-1/2 hours). Remove the lid, increase the heat to high, and cook, stirring continuously, until the sauce is reduced to the point where it clings to the meat.
I'm linking this post to I Heart Cooking Clubs (IHCC).