Recipe | Pork madras

Making chicken curry can be quite tiresome. The breast requires all sorts of faffing to achieve the right consistency without drying the meat out, and thigh involves either fiddly boning beforehand or fiddling with bones afterwards. And I’m sorry, Jay, but I’ve got a bit of a thing about mucky, sticky fingers. Alas, we’ll never be bezzies. I’m sure you’ll get over it.

Anyway, pork bypasses this rather neatly. Slow-cooked and then reduced to a thick and unctuous perfection, it was just about the best homemade curry I e’er munched ‘pon.

Serves 2
2 teaspoons coriander seeds
1/2 teaspoon black peppercorns
2 teaspoons fennel seeds
1 clove
4 dried red chillies
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 green chillies, seeded and finely chopped
A small thumb of ginger, peeled and grated
500g diced pork shoulder
1 tin tomatoes
1 tin coconut milk
2 tsp tamarind paste
Salt, pepper, and sugar
Oil

– In a dry frying pan stir the spices over a medium heat until the aromas tickle your nostrils. Remove to a pestle and mortar or spice grinder and pound like yesterday’s beef. [NB If you don’t have a pestle and mortar use ground coriander, black pepper and clove and leave fennel seeds whole]. Add a little oil to the pan and fry the onions, garlic, ginger and green chillies until soft. Season with salt and add the ground spices and dried chillies. Stir for a further minute then add the pork. Leave to brown for 4-5 minutes, shaking the pan every now and then. The fat from the pork should stop the onions et al burning but keep a close eye.

– Add the tomatoes, coconut milk, and tamarind paste, season with a pinch of sugar and stir well. Bring to the boil, cover, and cook over a low heat for 1 hour. Remove lid, increase heat to medium and simmer for another 1/2 hour until the sauce is thick and gooey. Check the seasoning and serve with rice.

17 Comments

Filed under Recipes

17 responses to “Recipe | Pork madras

  1. I’ve never used pork in curries. I tend to either battle with chicken or use lamb. I’ll give this a try, thanks for inspiring.

  2. I’m trying it. YUMMO. Nothing wike a wood wurry. xxxxx

  3. I rather like cooking chicken on the bone in curries for long enough that the meat slumps off the bone. Pork is a marvellous idea though, especially a nice fatty cut.

    • No, so do I. If you’re using chicken it’s really the only way IMO. Otherwise you faff around taking the chicken out and reducing the sauce. But pork rocks. Obviously.

  4. phylliskirigin

    Lamb rocks, too, especially lamb from the leg cut into nice bite sized cubes–and soooo Indian.

  5. Nougat

    That’s such an original idea. I’m so curious to try this. If I was at home I would be chopping my red onion already.

    Something good to look forward to when I return. One of the many on this blog. They’re mounting up. I shall have to make a list.

  6. That sounds fantastic! Haven’t used pork either though have heard of it being used several times before… must give it a go..!

  7. Am currently stewing the curry…so far it tastes A mazing. x

  8. This is next on my curry list for sure – it looks delish! Pork is a great idea – the less faff the better as far as I’m concerned. Liking the inclusion of coconut milk – always good to have a add a touch of luxury to the proceedings.

  9. BroccoliRocks

    Happened onto this site yesterday…tried this recipe and it’s amazing…best curry ever made in our house and so easy that even I couldn’t screw it up!
    Now for your bourbon BBQ sauce……

  10. Madras Curry

    I’m currently doing a website of just Madras recipes by my friends mum http://www.madrasrecipe.com. I’ve never tried a pork madras before! I don’t see any reason why it wouldn’t be delicious though! That’s the great thing about MAdras curries, the recipe is not set in stone and varies quite a lot from person to person.

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