Don’t get scared off by the long list of ingredients. This delicious dish is not at all difficult to make and the results are super impressive. This is as good as any restaurant dish and is packed with so much flavour. YUM!
Ingredients (serves 4 | makes 4 )
- 500 g Borrowdale Pork Mince
- 4 purple shallots
- 9 garlic cloves
- 20g ginger
- 2 green chillies
- 1 tbsp black mustard seeds
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp cloves
- ½ tsp cinnamon sticks
- 1 tsp garam masala
- ½ tsp black peppercorns
- 1 tsp salt
- 2 tbsp coconut oil
- 1 carrot
- 200ml coconut cream
- 40ml tamarind puree
- 3 red chillies
- 2 naan bread
- ½ bunch fresh coriander
- ¼ pineapple
- 50g brown onion
- 2 tbsp wine vinegar
- ½ tsp salt
- ½ tsp caster sugar
Method
- Place shallots, garlic, ginger and green chillies into a blender and pulse to a rough paste. Add a tablespoon of water to assist with this process. Reserve paste.
- Fry mustard seeds, cumin, turmeric, cloves, cinnamon, garam masala, peppercorns and salt in a dry frying pan until toasted and aromatic. Blitz in a spice grinder (or pound in a mortar and pestle to a powder if using whole spice). Reserve spice.
- Cook pork mince in a frypan using coconut oil until the fat has rendered and pork starts to colour and caramelise. Add some salt and pepper, chopped carrot, paste and dry ground spice. Cover with coconut cream and cook slowly with the lid on for 15 minutes until reduced to a saucy consistency.
- Add the tamarind, finely slice remaining red chillies into the curry, then cook for further few minutes.
- Cut the pineapple, julienne the onion and toss with vinegar, salt and sugar. Add sliced red chilli and fresh coriander.
- Marinate for 15–30 minutes. Sprinkle chopped fresh coriander over the top and serve with naan bread, aromatic basmati rice and pickle.
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mom93821 replied
- 01 Aug 2020 , 6:27 am
Reply11:04 am
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