Ingredients:
- 1 tablespoon olive oil
- 600 g diced pork (see Note 1)
- 1 onion, sliced
- 3 cloves garlic, crushed or grated
- 2 cm ginger, grated
- 1 teaspoon dried chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 teaspoons smoked paprika
- 3 teaspoons garam masala
- 400 ml passata (or chopped tinned tomatoes)
- 200 ml coconut milk (light coconut milk recommended)
- Salt and pepper, to taste
- 1 red bell pepper, chopped into bite-sized pieces (see Note 2)
- 1 green bell pepper, chopped into bite-sized pieces (see Note 2)
- 2 tablespoons fresh coriander leaves (cilantro), roughly chopped, plus extra for garnish
Instructions:
Preheat Oven: Preheat your oven to 160°C / 140°C fan / gas mark 3 / 325°F.
Brown Pork: Heat the olive oil in a flameproof, ovenproof pan (see Note 3) over high heat for 1 minute. Add the diced pork and fry for 5 minutes, turning occasionally, until the pork pieces are golden brown. Remove the pork from the pan and set aside on a plate.
Sauté Onions: Return the pan to the heat and lower to low. Add the sliced onion and cook gently with the lid on for about 5 minutes, or until softened, stirring occasionally.
Add Spices: Add the garlic, ginger, chili flakes, cumin, coriander, smoked paprika, and garam masala. Gently fry, stirring frequently, for 1 minute. (Add a splash of water if it gets too dry.)
Combine Ingredients: Stir in the passata, coconut milk, salt, pepper, and chopped peppers, along with the browned pork. Mix well and bring to a boil.
Bake: Cover the pan with a lid and place it in the preheated oven. Cook for 2 hours 30 minutes, checking occasionally to ensure it doesn’t dry out. If needed, add a splash of water, stir, and return to the oven.
Slow Cooker Option: Alternatively, transfer the curry to a slow cooker and cook on high for 6 hours or on low for 8-10 hours.
Finish and Serve: Remove from the oven, stir in the fresh coriander (cilantro), and garnish with extra coriander leaves. Serve with pilau rice and naan bread.
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