Prep 45 mins
Cook 25 mins
A delightful dish from southern India, this also lends itself very well to being prepared with cubed lamb or rabbit. (Prep time includes marinating time.)
- 1 tablespoon minced garlic
- 1 1⁄2 cups chopped onions
- 1 lb pork, cut into ½ inch cubes
- 4 tablespoons canola oil or 4 tablespoons neutral vegetable oil
- 1 cup peeled seeded and diced tomato
- salt and pepper
- 4 cups cooked white rice
- 2 tablespoons chopped cilantro or 2 tablespoons parsley, for garnish
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds
- 2 teaspoons ground cloves
- 1 teaspoon turmeric
- 1 piece ginger, 1 inch peeled and chopped
- 1⁄3 cup white vinegar
- TO MAKE THE CURRY PASTE: In a spice or coffee mill grind the spices and ginger until very finely minced; turn out into a bowl and stir in the vinegar to make a smooth paste.
- In a glass baking dish or non-reactive mixing bowl combine curry paste with the garlic and half of the onion.
- Add the pork, turn to coat thoroughly and set aside to marinate for at least 30 minutes.
- Heat the oil in a large skillet over low heat and gently sauté the remaining onion.
- Drain the pork, reserving the marinade.
- Turn up the heat and add the pork, a few cubes at a time, tossing until it is browned on all sides.
- Sauté for 5 minutes, and then add the tomatoes and the reserved marinade.
- Bring to a boil, reduce the heat and simmer for 5 additional minutes.
- Serve over hot rice, garnished with cilantro or parsley.
This recipe was very well-written, smelled delicious while grinding and cooking, and looked just beautiful. However, in my opinion, the amount of clove in the dish was overwhelming and almost medicinal-tasting. After tasting the dish as written, I added a 16-ounce can of tomato puree, which did cut the taste of the cloves to a better level. I am sorry not to have more postive things to say, but it was not a favorite here.