PORK CURRY RECIPE (KERALAN PANDI)
This wonderfully warming pork curry recipe is as tasty as it looks. It's made with tender strips of pork loin steak and flavoured with fennel, turmeric and coconut milk, with a fresh hit of crunchy green beans.
Provided by Hari Ghotra
Categories Spicy mains
Time 30m
Number Of Ingredients 18
Steps:
- Place a wide, large saucepan or large frying pan over a medium heat and add the oil. Once hot add the whole fennel seeds and red chillies (if you are using them).
- Add the onions and sauté until they start to brown. You'll probably need to lower the heat to ensure they brown gently rather than stir fry.
- Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.
- Add the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir over a medium-high heat.
- Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.
- Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minuets.
- Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.
- When cooked through, check the seasoning and add the coriander leaves (fresh cilantro leaves), and a squeeze of lime. Serve with plain rice.
Nutrition Facts : Calories 491 kcal, Carbohydrate 21 g, Protein 46 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 118 mg, Sodium 275 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
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