Monday, November 23, 2009

Dried Pork Curry

1 pork tenderloin, cubed.
4 inches fresh ginger, coarsely grated
1 yellow onion, halved and sliced thinly
4 garlic cloves, smashed
2 teaspoon cracked black pepper
3 pieces cinnamon sticks
10 cardamons
6 cloves
2 1/2 tablespoon ground chilli
2 1/2 tablespoon ground cumin
1 tablespoon coriander
1 teaspoon salt
a few spring curry leaves

Heat 2 tablespoon of oil over medium flame. Saute sliced onion until soft and translucent. Add garlic, cinnamon sticks, cracked peppercorns, curry leaves, the ground spices and salt. Saute until fragrant, stirring to combine and making sure it does not burn. Add 1- 2 more tablespoon of oil. Add pork tenderloin cubes. Stir to coat with spices and cook until cubes are brown. Stirring occasionally. Add 4 tablespoon of yogurt to the bottom of pan, deglazing the pan of the aromatics. Lower heat, cover and simmer until pork is tender and flavors develop, approximately 20 minutes. Remove cover and cook until most of gravy has evaporated.

Serve with rice and Smoky Spiced Eggplant

NB You can use beef, lamb or chicken in place of the pork.

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