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Thursday, December 13, 2012,3:32 AM by
D.Sumithra

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PORK AND MUSHROOM CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
1 hour 30 minutes

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

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