Prep 20 mins
Cook 72 hrs
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.
- 907.18 g pork shoulder, 1 inch cubed
- 2 medium onions, chopped
- 3 large garlic cloves, crushed
- 44.37 ml sunflower oil
- 59.16 ml Madras curry powder
- 3 cardamom pods
- 29.58 ml tomato puree
- 29.58 ml chicken bouillon powder
- 1.23 ml fresh ground black pepper
- 14.79 ml dark soy sauce
- 29.58 ml coconut cream
- 396.89 g can apricot halves in light syrup
- 14.79 ml lemon juice, if needed
- 14.79 ml fresh coriander, chopped
- Fry the onion in the sunflower oil in a heavy pan until deep golden in colour.
- Add the pork and fry for further 3 mins stirring.
- Add the crushed garlic and fry for further 2 minutes.
- Now add the curry powder and cardamon pods and keep stirring until all the spices in the powder have released their scent.
- Add tomato puree and stir well then add enough water to cover all ingredients.
- Add 3/4 can of apricots and all the syrup, chicken bouillon powder, pepper and soy sauce.
- Simmer covered for 11/2 to 2 hours until pork is meltingly tender.
- Add last of apricots, coconut cream and salt if necessary.
- 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.
- 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.
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.
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:-)