I haven’t posted an Indian recipe for quite some time so thought it would be refreshing to post one for you. With all this deliciously hot weather we have been blessed with recently in the UK, cooking a pork curry is probably the last thing on your mind, instead opting for fish/salad type foods right? When the weather cools slightly then come back to this one as it is guaranteed to become a firm family favourite.
If you’re a bit of a curry novice in the kitchen then this curry is a perfect one to start your life long love affair with cooking Indian food. It require a lot of onions – that’s the Dopiaza bit (it actually means twice cooked onions) – and all the other ingredients are always in my store cupboard. If you are not very keen on things hot and spicy this also works well as it is very mild requiring only one teaspoon of chilli powder.
Enjoy the sun and hope this curry finds it’s way into your belly very soon!
Pork and Onion Curry (Dopiaza)
900g onions (slice half thinly and chop the other half)
butter/ghee/vegetable oil 2 tbsp
2 tbsp lemon juice
roughly 1.1kg/2.8lb boneless pork, cubed
2 tsp turmeric
2tsp ground coriander
1 tsp fenugreek
1 tsp chilli powder
1 tsp salt
handful of fresh coriander – to serve
1. Heat the butter/ghee in a deep pan and add the chopped onions (remember to keep back the sliced onions) and the lemon juice and cook gently for 15 minutes on a low heat until golden, stirring frequently. Remove from the pan and place to one side.
2. Using the same pan add the pork and increase the heat slightly so that the pork is browned on all sides. Remove from the pan and place to one side.
3. Continuing with the same pan (you may want to add a little more butter/ghee/oil) add the sliced onions, coriander, fenugreek, turmeric, chilli powder and salt and fry for around 10 minutes. Re add the browned pork and add a little cold water and gently cook covered on a low heat for 50 minutes. You may need to add a little more water if it begins to look to dry.
4. Re add the fried onion and cook for another 15 minutes continuing to stir.
5. Serve with rice or chapati and some fresh coriander.