I’v been eating a lot of Indian food recently. I don’t know why but I never seem to tire of it. We have been having celebrations in our household as my husband’s side of the family are Bengali Hindus and their biggest annual festival is ‘Durga Puja‘, which always happens around the beginning of October, depending on the moon cycle.
In India, there is five days of non-stop celebrating, praying, eating and getting together with friends and family. Its definitely on my to do list, to actually be in Kolkata during this period, at some point in my life. Instead we get involved in various festivities going on in London, which is exciting to be a part of, albeit from the sidelines on my part.
So the troops (my in-laws, aunt and uncle) descended upon our household for a few days. We feasted hard and everyone got involved in the cooking, interspersed with a few visits to the temple.
I don’t often curry pork, but this recipe is a real winner and absolutely guaranteed to bring a big smile to those who eat it. It’s one of Madhur Jaffrey’s recipes so if you want to take a peek at the original recipe look here .
Goan Spicy Pork Curry
900g/2lbs of boneless pork, cut into bite sized cubes
2 tsp cumin seeds
1 tsp peppercorns
1 tsp cardamom seeds, remove seeds from the pod
2cm stick of cinnamon bark
2 tsp black mustard seeds
4 dried red chillies, less if you don’t like it hot
1tsp fenugreek seeds
1-2 tsp salt
5 tbsp white wine vinegar
1 tsp light brown sugar
8 tbsp of vegetable oil
200g/8oz onions, peeled and chopped
6 tbs of water plus 225ml/8floz
1 inch cube of fresh ginger, peeled and chopped
1 whole head of garlic, all cloves peeled and chopped
1 tbsp ground coriander
1/2 tsp of turmeric
1. Dice the pork into bite sized mouthfuls and set aside in a bowl.
2. Using a spice/coffee grinder grind the cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon bark, black mustard seeds and fenugreek seeds together. Add the vinegar, salt and sugar and set aside.
3. Fry the onions in a pan with oil until they soften and beginning to brown. Transfer to a blender and blend until smooth. Add the ground spices and blend together briefly and transfer to a bowl.
4. Put the chopped garlic and ginger (helpful hint: when taking the peel off the ginger, use the back of a teaspoon and you will find it comes off really easily), into your electric blender, along with a few tablespoons of water to form a smooth puree.
5. Put the remaining oil into a pan and when hot place the pork cubes in batches so that they cook properly and begin to brown. Then set aside.
6. Using the same pan, add the garlic and ginger paste to the oil and after 10 seconds add the turmeric and ground coriander. After mixing together add the pork cubes and the remaining paste and stir all the ingredients together. Finally add 250ml of water, or perhaps a little more if needed, and bring to the boil and then let simmer 50-60 minutes or until the pork is tender.
7. Serve with a bowl of rice.