Goan Pork Curry
A Goan curry that simply has to be tried! Here at Spice Kitchen, we have tasted some of most awesome adaptations over the years, but this, in our opinion, is the best.
For the paste
- 5 dried chillies, seeded
- 10 cloves of garlic
- 1 inch piece of ginger
- 3 green cardamom
- 1 tbsp coriander seeds
- 1 tbsp black pepper
- 4 cloves
- 1 tsp cumin seeds
- 100ml malt vinegar
- 2 inch cinnamon stick
- 600gms leg of pork cut into bite-size cubes
- 4 tbsp vegetable oil
- 1 tsp jaggery or brown sugar
- 1 tsp tamarind paste
- Salt to taste
- 250ml water
- 2 tbsp chopped coriander, to garnish
- For the paste, first soak the chillies in 2-3 tbsp of warm water for 10 minutes.
- Drain the water, and then add to a blender.
- Add in the rest of the paste ingredients and blitz to form a paste.
- Mix your paste with the pork and leave to marinate for at least two hours, or longer if you can.
- When you are ready to start cooking, heat the oil in a heavy-based pan and add the marinated pork and fry for 8-10 minutes until browned, stirring while it’s frying.
- Keeping the heat low, add the jaggery, tamarind paste and season to taste.
- Add the water and bring to a simmer, covering the pot with a lid. Cook the curry for an hour, stirring regularly, until the pork is tender and cooked through.
- Garnish with coriander and serve with steamed rice or pao (baps would work just as well).
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