Dopiaza Pork Curry With Onions Recipes

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DOPIAZA (PORK CURRY WITH ONIONS)



Dopiaza (Pork Curry With Onions) image

I found this on a site somewhere on the internet, it's really simple and very tasty with all the onions.

Provided by JustJanS

Categories     Curries

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 lbs onions, skinned
4 tablespoons ghee or 4 tablespoons vegetable oil
2 tablespoons lime juice or 2 tablespoons lemon juice
1 1/2 lbs boneless pork, cubed
2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon fenugreek seeds
1 teaspoon salt
1/2 teaspoon chili powder (to taste)

Steps:

  • Chop half the onions very finely.
  • Heat the ghee in a heavy-based saucepan or flame-proof casserole add the onions and the lime or lemon juice and fry very gently for 20 minutes stirring frequently until light golden and quite dry.
  • Remove with a slotted spoon and set aside on a plate.
  • Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides.
  • Transfer with a slotted spoon to a seperate plate.
  • Thinly slice the remaining onions. Add to the pan with the coriander turmeric, fenugreek, salt and chilli powder.
  • Fry gently for about ten minutes until the onions are soft then return the pork to the pan and stir to mix with the onions.
  • Moisten with a few tablespoons of water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender.
  • Add the reserved chopped onion to the pork and mix well.
  • Continue cooking for about 15 minutes stirring constantly until the sauce is thick and almost dry.
  • Turn into a warmed serving dish and serve hot.

Nutrition Facts : Calories 611.2, Fat 38.8, SaturatedFat 17.1, Cholesterol 146.7, Sodium 688.5, Carbohydrate 31.3, Fiber 5, Sugar 12.3, Protein 35.4

THAI RED PORK CURRY WITH AUBERGINES



Thai Red Pork Curry With Aubergines image

Thin slices of pork cooked in a spicy coconut sauce with aubergines. Simple to cook dish with not too many ingredients. Start to finish in 30 minutes for a super tasty meal.

Provided by Brian Holley

Categories     Curries

Time 28m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork fillet, thinly sliced
1 medium aubergine, cubed
1/4 cup coconut cream
2 tablespoons Thai red curry paste
3 tablespoons fish sauce
1 1/2 tablespoons soft brown sugar
1 3/4 cups coconut milk
2 teaspoons lemongrass, pulp or 1 teaspoon grated lemon zest
2 fresh red chilies, sliced lengthways

Steps:

  • In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle.
  • Add the curry paste, sugar and fish sauce, cook for 3 minutes.
  • Add the pork and stir fry for 6 minutes.
  • Add the coconut milk and simmer for 5 minutes.
  • Add the aubergine and lemon grass, cook for 5 minutes.
  • Serve with rice or noodles and garnish with the sliced chilie.

Nutrition Facts : Calories 490.4, Fat 31.3, SaturatedFat 25, Cholesterol 71.4, Sodium 1180.4, Carbohydrate 26.5, Fiber 7.5, Sugar 18.3, Protein 30.1

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