Uforic Food Cafe Torquay

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Pork Curry

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Curry is one of my great loves in life – it’s so yummy and comforting – but believe it or not, I have never made a pork curry before!

Well, I figured I was missing out. So instead of being like most people out there and go and find a recipe and follow it – I decided to make one up myself. To my delight, it was really yummy!

I know there are heaps of spices in it – but hopefully if you like to cook curries, you will have most of them in the pantry. Give it a try and let me know what you think.

Spicy Pork Curry

  • 500gm of pork (I used scotch fillet, but you could just use cubes from the butcher)
  • one onion, finely chopped
  • two handfuls of round beans
  • 1 can of chickpeas, drained and rinsed
  • 1 can of chopped tomatoes (400gm)
  • 200ml of water

Curry paste

  • two cloves of garlic, finely sliced
  • 2cm of fresh ginger, peeled and finely grated
  • 2 teaspoons of cayenne pepper
  • 1 teaspoon of cummin
  • 1 teaspoon of dried chilli flakes
  • 2 teaspoons of turmeric
  • 2 teaspoons of garam marsala
  • 1/2 teaspoon of fenugreek seeds
  • 1/2 of clove seeds
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 3 tablespoons of natural yogurt

Combine all the curry paste ingredients in a bowl. Once combined, add the pork and stir till the meat is coated. Set aside.

In a large, heavy-based pan, gently fry onion, garlic and ginger with a pinch of salt in a little oil. Once onions have become translucent, add the meat, which has been coated with the curry paste.

Fry the meat gently to seal it and to cook the spices. Ensure they don’t burn. If they start to stick, add a little water.

Add the canned tomatoes and water. Bring to the boil and simmer over a low heat for 20 to 30 minutes, or until meat is getting tender. Add chickpeas and beans and cook for a further 10 minutes, or until the beans are done and meat is nice and soft.

Serve with rice and some natural yogurt.




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