Pork Curry With Coriander

Name: Pork Curry With Coriander
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 serving(s)
Ingredients: 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; 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

(1)

Recipe by JustJanS

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: 2hrs 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Curry Paste:
Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
Grind or use a mortar and pestle to crush to a powder.
Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
Curry:
Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
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.
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).
Pour off any excess oil and stir through the yogurt and coriander leaves.

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