Goan pork curry
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The secret to an amazing curry lies in a home-made paste. Try this one with cumin, cinnamon, turmeric, and garlic for a rich, tangy flavour
Ingredients
Brown onion
1 medium, chopped
Fresh ginger
2 tsp, finely grated
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, chopped
Ground cumin
1 tsp
Ground cinnamon
½ tsp
Dried turmeric
½ tsp
Brown sugar
1 tbs
Pulp, tamarind
1 tbs
Pork fillet or tenderloin, raw
600 g, fat trimmed, cut into 3cm pieces
Pumpkin
400 g, (japanese pimpkin), cut into 3cm pieces
Fresh coriander
¼ cup(s)
Cooked brown rice
2 cup(s)
Plain or natural yoghurt, low-fat, no added sugar
⅓ cup(s)
Instructions
1
Place onion, ginger, garlic, chilli, cumin, cinnamon, turmeric, sugar, tamarind and 2 tablespoons water in a food processor. Process until smooth. Place pork and spice mixture in a medium glass or ceramic bowl and toss to coat.
2
Lightly spray a large saucepan with oil and heat over medium-high heat. Add pork mixture and cook, stirring, for 3–4 minutes or until browned. Add pumpkin and ½ cup (125ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until pork is tender.
3
Divide rice among plates and top with curry. Serve with coriander and yoghurt.
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