PORK AND MUSHROOM CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a saucepan and fry the pork until sealed, stirring frequently. Remove the pork from the pan.
- Add all the ingredients except mushroom, stock, pork, creamed coconut, salt and ground almonds. Simmer very gently for about 2 minutes.
- Stir in the stock, then add the mushrooms and tomatoes, adjust seasoning with a little salt to taste.
- Add the pork to the pan, then cover and cook for 1-1½ hours or until the pork is tender.
- Stir the creamed coconut and ground almonds into the curry, then cover and cook gently for about 3-5 minutes.
- The Garnish: Heat the oil in a frying pan, add the bell pepper strips and spring onion slices and fry gently until tender-crisp.
- Stir in the cumin seeds and fry for about 20-30 seconds. Spoon over the curry and serve.
INGREDIENTS
- 750 grams leg or shoulder of pork, cut into small bite-sized pieces
- 750 ml stock
- 250 grams mushrooms, sliced thickly
- 50 ml Cooking oil
- 150 grams onions, sliced
- 2-3 garlic cloves, crushed
- 1 inch piece ginger root, chopped finely
- 2-3 fresh green chillies, seeded and chopped
- 2 tablespoon medium curry paste
- 1 teaspoon ground coriander
- 150 grams tomatoes, chopped
- Salt, to taste
- 75 grams creamed coconut, chopped
- 2 tablespoon ground almonds
To Garnish
- 1 red or green bell pepper, seeded and cut into thin strips
- 6-7 spring onions, trimmed and sliced
- 2 tablespoon Cooking oil
- 1 teaspoon cumin seeds
6 comments for “Pork and Mushroom Curry”
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