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.
2 teaspoons coriander seeds
1/2 teaspoon black peppercorns
2 teaspoons fennel seeds
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
– 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.