Recipe

Tamarind and citrus pork curry

Jul 31, 2010 2:00pm
  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 4
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Ingredients

Tamarind and citrus pork curry
  • 70 gram (2½ ounces) dried tamarind, chopped coarsely
  • 3/4 cup (180ml) boiling water
  • 1 tablespoon peanut oil
  • 1 large red onion (300g), chopped finely
  • 1 fresh long red chilli, sliced thinly
  • 5 centimetre (2-inch) piece fresh ginger (25g), grated
  • 2 clove garlic, crushed
  • 10 fresh curry leaves
  • 2 teaspoon fenugreek seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon finely grated lime rind
  • 1 tablespoon lime juice
  • 400 millilitre can coconut cream
  • 6 baby eggplants (360g), chopped coarsely
  • 1 kilogram (2 pounds) pork fillets, chopped coarsely

Method

Tamarind and citrus pork curry
  • 1
    Soak tamarind in the boiling water 30 minutes. Place a fine sieve over a small bowl; push tamarind through sieve. Discard solids in sieve; reserve pulp in bowl.
  • 2
    Heat oil in a large saucepan over medium heat; cook onion, chilli, ginger, garlic, curry leaves, seeds and spices, stirring, until onion softens.
  • 3
    Add tamarind pulp, rind, juice, coconut cream and eggplant; simmer, covered, 20 minutes. Add pork; simmer, uncovered, for 20 minutes or until pork is cooked. Season to taste.

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