AMANDA’S PORK CURRY
1 kg pork pieces
Oil for frying
3 Onions, peeled and chopped
3 bayleaves*
2 star anise*
-3 cloves*
3 cardamom pods*
1 tsp mustard seeds*
1 cinnamon stick*
1 1/2 tbs garam masala
1 tablespoon medium/hot (your choice) curry powder
1/2-1 tsp Cheyenne pepper (optional)
1 1/2 tbs turmeric
1 tsp cumin seeds*
2 Tsp grated lemon rind
2 Fresh chillies seeded and chopped (I kept mine whole)
10 Fresh curry leaves
3 garlic cloves, peeled and crushed
2 teaspoons crushed ginger
6 baby potatoes
3 carrots peeled and cut into chunks
2 tablespoons tomato paste
500ml chicken stock
Coriander leaves to garnish (optional)
Method:
Heat the oil in a large pot or wok.
Sauté onions and spices (with a *), stirring frequently until onions are soft and translucent.
Add garlic,ginger, curry leaves, lemon rind, chillies and remaining spices and fry for +- 3-4 min.
Reduce heat slightly and add pork pieces, cook until pork is brown.
Take care not to burn the spices.
Add stock, tomato paste, potatoes and carrots and simmer for 10 minutes.
Reduce heat and simmer for 1-1 1/2 hours, until meat is tender and potatoes cooked, stirring occasionally.
Just before serving, add chopped coriander leaves.
Serve with basmati rice, a crispy salad, chutney, banana or desiccated coconut.
Recipe: Amanda Conradie
Photo: Elize de Kock
