Pork and Apricot Curry

"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."
Pork and Apricot Curry created by French Tart
Ready In:
72hrs 20mins



  • 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.
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"Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">"

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  1. riverain
    Pork and apricots are one of my favorite combinations, add curry spices and I’m unable to control myself. I used dried apricots instead of canned and it was sweet enough. Added a bit of garam masala and some Kashmiri pepper for a bit of heat. Love this recipe!
  2. swissms
    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.
  3. French Tart
    Pork and Apricot Curry Created by French Tart
  4. French Tart
    Pork and Apricot Curry Created by French Tart
  5. French Tart
    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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