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    You are in: Home / Recipes / Pork and Apricot Curry Recipe
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    Pork and Apricot Curry

    Pork and Apricot Curry. Photo by French Tart

    1/2 Photos of Pork and Apricot Curry

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    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 20 mins

    20 mins

    72 hrs

    lindseylcw's Note:

    When I ran my own Pub/Restaurant this was the most asked for recipe, I never did share it with my customers but I will share it with you. Feel free to use fresh apricots if you wish or fresh peaches are as good, this is not a true, authentic curry but it is very tasty and wonderful cold the next day. PLEASE buy best curry powder you can afford or make your own.

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    Units: US | Metric


    1. 1
      Fry the onion in the sunflower oil in a heavy pan until deep golden in colour.
    2. 2
      Add the pork and fry for further 3 mins stirring.
    3. 3
      Add the crushed garlic and fry for further 2 minutes.
    4. 4
      Now add the curry powder and cardamon pods and keep stirring until all the spices in the powder have released their scent.
    5. 5
      Add tomato puree and stir well then add enough water to cover all ingredients.
    6. 6
      Add 3/4 can of apricots and all the syrup, chicken bouillon powder, pepper and soy sauce.
    7. 7
      Simmer covered for 11/2 to 2 hours until pork is meltingly tender.
    8. 8
      Add last of apricots, coconut cream and salt if necessary.
    9. 9
      Cook for further 1/2 hour until sauce has thickened, taste again and add lemon juice if needed to balance the sweetness. This curry should be savoury and not too sweet.
    10. 10
      Best cooked the day before serve topped with fresh coriander, basmati rice, finely sliced onion rings soaked in sweet vinegar and fresh mint and diced fresh tomatoes sprinkled with lemon pepper.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on March 08, 2009


      Very good. Will make again. I realized too late that my coconut cream had expired so I used heavy cream and a splash of coconut extract. Next time I may add some golden raisins. Served with jasmine rice.

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    • on January 24, 2008


      Absolutley Fabulous!!! I made this yesterday for tonight's supper - and I have just had a small bowl when I took some photos......NO wonder your pub customers wanted the recipe Linds!! We are going to eat this with my Saffron Rice - it is just cooking now! The flavours are complex and subtle, and very fragrant. I used my own home-made garam masala in lieu of a deent curry powder, hard to find in France. I also added 2 more cloves of garlic!! My tinned apricots were in light syrup and were the finishing touch. I had no fresh coriander, so I had to sprinkle it with dried coriander for colour. A wonderful curry recipe, and although not an authentic curry as you state - it's still VERY good and FULL of flavour! Made for Comfort Food Photo Tag, 2008. Thanks Linds for divulging this secret recipe! FT:-)

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    Nutritional Facts for Pork and Apricot Curry

    Serving Size: 1 (343 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 767.9
    Calories from Fat 486
    Total Fat 54.0 g
    Saturated Fat 17.1 g
    Cholesterol 161.4 mg
    Sodium 969.9 mg
    Total Carbohydrate 29.1 g
    Dietary Fiber 4.9 g
    Sugars 18.9 g
    Protein 42.3 g

    The following items or measurements are not included:

    cardamom pods

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