Goan pork curry
1 medium, chopped
2 tsp, finely grated
2 clove(s), crushed
Fresh red chilli
1 whole, chopped
Pork fillet or tenderloin, raw
600 g, fat trimmed, cut into 3cm pieces
400 g, (japanese pimpkin), cut into 3cm pieces
Cooked brown rice
Plain or natural yoghurt, low-fat, no added sugar
- 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.
- 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.
- Divide rice among plates and top with curry. Serve with coriander and yoghurt.