More than 1 hour (plus marinating time)
Serves 4
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Ingredients:
Masala mix:
- 2 Tbsp (30ml) paprika
- 2 tsp (10ml) garam masala
- 6 cardamom pods
- 1 stick cinnamon
- 6 cloves
- 2 tsp (10ml) cumin seeds
- ¼ cup (60ml) wine vinegar
- 1kg pork shoulder, cut into chunks
- Large scoop coconut oil or glug vegetable oil
- 1 tsp (5ml) each black mustard seeds and cumin seeds
- 2 sprigs curry leaves
- 2 onions, finely sliced
- 6 cloves garlic, chopped
- 4cm knob fresh ginger, peeled and chopped
- Salt and milled pepper
- 4 tomatoes, puréed
- 2 Tbsp (30ml) tomato paste
- 4 whole red chillies
- 2 heaped Tbsp (40ml) tamarind paste
- 3 Tbsp (45ml) jaggery (unrefined Asian sugar, or you can use coconut sugar or treacle sugar)
- Poppadums or flatbread, for serving
Raita:
- ½ cup (125ml) coconut yoghurt
- ½ cucumber, seeded and grated
- Handful fresh mint, chopped finely
- ½ tsp (3ml) each ground cumin and ground cardamom
Method
- Combine masala spices with vinegar.
- Coat pork with spice mixture, cover and marinate for at least 2 hours or overnight in the fridge.
- Heat oil in a large pot.
- Toss in spice seeds and curry leaves and cook until they splutter.
- Add onion and cook over low heat for about 8 minutes or until soft.
- Add garlic and ginger and fry for 1-2 minutes.
- Tip in marinated pork, season and cook for a couple of minutes until meat is sealed.
- Mix in remaining ingredients, then cover and simmer for 20 minutes, stirring occasionally.
- Add 2 cups (500ml) water, cover and simmer for 1½ hours or until meat is tender (add a bit more water during cooking if it looks dry).
- Mix raita ingredients until well combined.
- Serve curry with raita and a poppadum or flatbread.