Indian Pork Curry With Raisins

Indian Pork Curry With Raisins

Indian Pork Curry With Raisins

A fiery pork recipe from India, with curry paste, chili, tamarind and raisins: dish that any spice lover should learn how to prepare

August 26, 2012

Cuisine

serves for

4

total time

1 HR 0 MIN

ingredients

tamarind
15 ml, pressed
water
125 ml
pork
500 g, lean, cubed
fish sauce
50 ml
Oil
30 ml
Onion
2, finely chopped
bay
1 leaf
peanuts
50 g, ground
Raisins
30 ml
Coconut milk
400 ml
vegetable stock
200 ml
curry paste
30 ml
Red chili
1
salt
To taste
sugar
To taste
Coriander
3 - 4 fresh sprigs

Preparation

Soak the tamarind in the water.

Put the meat into a bowl with the fish sauce, mix and leave to stand for 10 minutes.

Heat the oil in a large frying pan and brown the meat on all sides in batches.

Add the onions and fry until soft.

Add the bay leaf, peanuts and raisins and fry briefly.

Stir in the coconut milk and stock, followed by the curry paste.

Cover and simmer for 20 minutes.

Squeeze out the tamarind, discard the fibres and add the liquid to the curry.

Add the chili and simmer for a further 15 minutes, until the meat is tender.

Add salt and sugar to taste.

To garnish
Strip the coriander leaves from their stalks and shred.

Sprinkle over the curry.