Pork Curry With Coriander

IPork is one of the cheapest meats we can buy in Australia so I am always on the lookout for ways to use it-especially curried. This one was a good one we thought.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• Curry Paste

• 1  tablespoon  coriander seed
• 1  teaspoon fennel seed
• 1  teaspoon black peppercorns
• 6  garlic cloves, peeled
• 2  cm fresh ginger, peeled
• 1  onion, roughly chopped

• Curry

• 1 1⁄2 kg  lean pork, diced
• 3  tablespoons  oil
• 3⁄4 cup water
•  salt
• 1  cup  Greek yogurt
• 1  cup fresh coriander, finely chopped

Directions

1. Curry Paste:
2. Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
3. Grind or use a mortar and pestle to crush to a powder.
4. Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
5. Curry:
6. Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
7. Add the remaining oil and heat; fry the spice paste for 3 to 4 minutes stirring often. Add the pork and stir well; add the water and bring to the boil.
8. Season with salt to taste (I find curry needs quite a bit of salt so start with about 1 teaspoon), cover and simmer gently for 2 hours (add more water if the sauce becomes too thick).
9. Pour off any excess oil and stir through the yogurt and coriander leaves.