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Photo of Goan pork curry by WW

Goan pork curry

Total Time
30 min
10 min
20 min
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


Brown onion

1 medium, chopped

Fresh ginger

2 tsp, finely grated


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


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



  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.


SERVING SUGGESTION: Steamed baby carrots, cauliflower and green beans.TIP: This curry paste is suitable to freeze. Make double the paste and place half in a snap-lock bag. Label, date and freeze for up to 2 months. Thaw in the fridge before using.Tamarind is a dark, sticky paste with a sour flavour. It is available in the Asian section of most supermarkets or from Asian grocery stores.