Recipe by JustJanS
My youngest son's favourite curry from a very early age!
Top Review by woodwiz
Outstanding! I thought the interplay of all the ingredients was just great, and well worth an extra trip to the store. The only complaint I had was that there wasn't enough of it! The recipe isn't clear whether the chilies should be fresh or dry, so I used four dried red chilies plus a few fresh green Thai chilies. Worked out about right for me.
- 750 g diced pork
- 1 tablespoon white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 medium red onions, sliced
- 1 tablespoon chopped fresh ginger
- 2 garlic cloves, crushed
- 12 curry leaves (dried or fresh, optional if unavailable)
- 1 teaspoon brown sugar
- 1⁄2 teaspoon cinnamon
- 1 teaspoon fenugreek seeds
- 4 small red chilies, finely chopped
- 1⁄2 teaspoon turmeric powder
- 1 tablespoon chopped fresh lemongrass (or zest of 1 lemon)
- 1 teaspoon tamarind paste (or 1 tablespoon lemon juice)
- 2 teaspoons fish sauce
- 1 cup beef stock
- 1⁄2 cup macadamia nuts, finely chopped
Directions See How It's Made
- Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
- Drain, reserving liquid.
- Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
- Stir over medium heat for 5 minutes or until onions are soft.
- Add pork to onion mixture , stir over high heat until pork is browned.
- Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
- Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
- Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.