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Pork and Potato Curry

By MiNDFOOD

Pork and Potato Curry
Ready to create a restaurant-quality curry right at home? Try Pork and Potato Curry with lemon Rice.

 When slowly simmered together in a fragrant, spiced gravy, the pork becomes deliciously melt-in-your-mouth tender, while the humble potatoes soak up all those incredible, complex flavours. Serve this luscious Pork and Potato Curry steaming hot over a bed of fluffy lemon basmati rice, with a side of warm naan or roti to soak up every last drop of the incredible sauce.

Pork and Potato Curry Recipe

Makes 4 serves

Ingredients

  • 4 pork loin chops
  • 80ml canola oil
  • 1 onion, chopped
  • 3 tsp grated fresh ginger
  • 4 garlic cloves, crushed
  • 2 fresh bay leaves
  • 1 tsp Kashmiri chilli powder
  • ½ tsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1 tsp nigella seeds
  • 1 tsp mustard seeds
  • 2 tsp paprika
  • 4 ripe tomatoes, diced
  • 2 dried red chillies
  • 4 potatoes, peeled and cubed
  • 1 tsp tamarind paste
  • Fresh mint and lemon wedges, to garnish
  • Lemon rice, to serve (see below)

Method

  1. Cut the bones and fat off the pork chops and discard. Cut the meat into 3-4cm cubes. Heat a medium saucepan over a high heat and add a quarter of the oil. Add the meat and cook until browned. Remove from the saucepan and set aside.
  2. Reduce the heat to medium. Heat the remaining oil in a saucepan. Add the onion and sauté for 3 minutes until softened. Add the ginger, garlic and bay leaves. Sauté for 2 minutes.
  3. Add the spices and seeds and cook, stirring, for 3-4 minutes. Add the tomatoes and dried chillies. Add the potatoes and 250ml of water. Cover and simmer for 20 minutes or until the potatoes are tender.
  4. Return the pork to the saucepan. Mix the tamarind paste with 30ml of water and stir into the sauce. Cover and simmer for 5 minutes or until the pork is cooked through. Season with salt.
  5. Serve pork and potato curry garnished with fresh herbs, lemon wedges and lemon rice.

Lemon Rice

Heat 60ml canola oil in a medium saucepan. Add 1 sprig of fresh curry leaves (or 10 dried leaves), 1 teaspoon cumin seeds and 1 teaspoon mustard seeds. Once the mustards seeds begin to pop, add 1-2 seeded and chopped green chillies, ½ teaspoon ground turmeric, zest of 1 lemon and 300g rinsed basmati rice. Fry, stirring, until the rice is glossy. Add salt and 600ml hot water. Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes or until the rice is cooked through.

By Taverne Agency

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