My husband Neville(the most amasing husband in the whole world :-) ) is from Goa, India. He has introduced me to the most amazing flavour of Goan curries. Goan Curries are spicy and tangy from the vinagar and tamarind. If you like curry, you will love this one I'm sure.
- 2 onions
- 4 cloves garlic
- 4 cloves
- 1 thumb size knob ginger
- 1/2 tsp cinnamon
- 4 tblsp balsamic vinegar
- 1 tsp mustard seeds
- 1 tsp cumin
- 1kg pork leg
- 1 tsp Turmeric
- 3 tsp kashmiri chilli(normal dried chilli will do but try and get kashmiri as it has adds beautiful flavour and colour.
- 1 tblsp tamarind pulp
- 1 tblsp palm sugar(brown sugar will do)
- 1/4 cup peanut oil
- 1L water
- In a bender mix to a puree, 1 onion, garlic, ginger, 1/8 cup oil, cinnamon and vinegar.
- Toast mustard seeds and cumin seeds in pan on hot heat for 1 min. Grind in mortar and pestle then add to the puree.
- Dice pork into bite sized pieces and marinate in the above puree while you prepare the remainder of ingredients.
- Place the remainder of the oil in a heavy based pot and add finely sliced onion. Cook until soft and caramelised.
- Add turmeric and chilli and cook for 2 mins. Stirring constantly.
- Add the meat and marinade and stir until meat is cooked. About 5 mins.
- Add water, sugar and tamarind.
- Cook on low heat with lid on for 1 & 1/2 hours.
- If the gravy is still a little thin for your liking, take the lid off and turn the heat up a little and reduce the liquid till you like it.
- Serve with rice or Naan bread (and natural youghurt and mango chutney if you need to tone down the heat)
There are no questions yet.