Prep 15 mins
Cook 1 hr
A mild, mellow curry that's perfect for the colder evenings. Recipe adapted from Mary Berry's Aga cookbook. I like to up the spices and add some fresh sliced chillies with the onion.
- 1 -2 tablespoon olive oil
- 1 7⁄8 lbs pork tenderloin, cut into 1/4 inch slices
- 1 large onion, diced
- 2 -3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- 1 (14 ounce) can diced tomatoes
- 3⁄4 cup chicken broth or 3⁄4 cup water
- 2 ounces creamed coconut (unsweetened)
- salt and black pepper
- Heat oil and brown the pork in batches. Lift out with a slotted spoon and put to one side.
- Add the onion, garlic, ginger and spices to the pan and fry gently until the onion is softened.
- Return the meat to the pan, add the tomatoes, creamed coconut and chicken broth/water.
- Cover the pan and simmer gently for 45 minutes, checking occasionally and adding more chicken broth/water if required. Season with salt and pepper to taste.
- Options: Can substitute creamed coconut for 1/2 cup coconut cream. I like to reduce the meat to 1 lb and add some red lentils with the broth. I serve this with brown rice, green beans and salad. Freezes well.