Goan Pork Curry Recipe
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Ingredients
- 2 onion
- 4 cloves garlic
- 4 cloves
- 1 thumb size knob ginger
- 1/2 tsp cinnamon
- 4 tblsp balsamic vinegar
- 1 tsp mustard seeds
- 1 tsp cumin
- 1kg pork leg
- 1 tsp Turmeric
- 3 tsp kashmiri chilli(normal dried chilli will do but try and get kashmiri as it has adds beautiful flavour and colour.
- 1 tblsp tamarind pulp
- 1 tblsp palm sugar(brown sugar will do)
- 1/4 cup peanut oil
- 1L water
- chutney if you need to tone down the heat)
Directions
- Directions
- In a bender mix to a puree, 1 onion, garlic, ginger, 1/8 cup oil, cinnamon and vinegar.
- Toast mustard seeds and cumin seeds in pan on hot heat for 1 min. Grind in mortar and pestle then add to the puree.
- Dice pork into bite sized pieces and marinate in the above puree while you prepare the remainder of ingredients.
- Place the remainder oil in a heavy based pot and add finely sliced onion. Cook until soft and caramelised.
- Add turmeric and chilli and cook for 2 mins. Stirring constantly.
- Add the meat and marinade and stir until meat is cooked. About 5 mins.
- Add water, sugar and tamarind.
- Cook on low heat with lid on for 1 & 1/2 hours.
- If the gravy is still a little thin for your liking, take the lid off and turn the heat up a little and reduce the liquid till you like it.
- Serve with rice or Naan bread (and natural youghury and mango chutney if you need to tone down the heat)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2024g | |
| Calories 1650 | |
| Calories from Fat 815 | 49% |
| Total Fat 91.6g | 115% |
| Saturated Fat 21.68g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 442mg | 147% |
| Sodium 517mg | 22% |
| Potassium 3040mg | 87% |
| Total Carbs 63.97g | 17% |
| Dietary Fiber 7.0g | 23% |
| Sugars 42.48g | 28% |
| Protein 138.27g | 221% |
