Saturday, December 29, 2012,7:27 AM
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- Devils Pork Curry
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PrintDEVILS PORK CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the pork with sauce and vinegar in medium bowl, mix well; stand for an hour. Drain pork; reserve liquid.
- Heat the oil in a frying pan; stir in the onion with ginger, garlic, curry leaves, sugar, cinnamon stick, seeds, chilli, turmeric and lemon grass. Stir for about 5 minutes or until onion turns soft.
- Add pork to onion mixture; stir until pork is browned.
- Transfer mixture to a saucepan; stir in the tamarind juice with the fish sauce, stock, nuts and reserved liquid.
- Stir until the mixture boils, cook, covered on low flame for about 10-15 minutes or until most of the liquid has evaporated; remove cinnamon stick before serving.
INGREDIENTS
- 1 kg diced pork
- 150 grams red onions, sliced
- 1 tablespoon chopped fresh ginger
- 250 ml beef stock
- 3 cloves garlic, crushed
- 2 teaspoon white vinegar
- 4 teaspoon light soy sauce
- 4 teaspoon peanut oil
- 1 teaspoon brown sugar
- 1 cinnamon stick
- 1 teaspoon fenugreek seeds
- 4-6 fresh red chillies, finely chopped
- ½ teaspoon ground turmeric
- 2 teaspoons fish sauce
- 2 tablespoon chopped fresh lemon grass
- 2 tablespoon tamarind juice
- Few dried curry leaves
- Salt, to taste
- 50 grams macadamia nuts, finely chopped
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