Tamarind and coconut pork curry
Fresh curry leaves and fenugreek seeds add extraordinary flavours to this spicy tamarind pork curry, while coconut cream adds depth and creaminess.
- 20 mins preparation
- 6 hrs 40 mins cooking
- Serves 6
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Ingredients
Tamarind and coconut pork curry
- 1 tablespoon peanut oil
- 1.2 kilogram boned pork shoulder, chopped coarsely
- 1 medium brown onion, chopped finely
- 2 clove garlic, crushed
- 1 fresh long red chilli, sliced thinly
- 4 centimetre piece fresh ginger, grated
- 2 teaspoon fenugreek seeds
- 1 teaspoon each ground cumin and ginger
- 1/2 teaspoon each ground cinnamon and cardamom
- 8 fresh curry leaves
- 1 tablespoon tamarind concentrate
- 1 cup (250ml) canned coconut cream
- 1 cup (250ml) chicken stock
- 185 gram (6 ounces) green beans, halved
- 1 cup (75g) toasted shredded coconut
Method
Tamarind and coconut pork curry
- 1Heat oil in large frying pan; cook pork, in batches, until browned. Remove from pan.
- 2Cook onion, garlic, chilli and ginger in same heated pan, stirring, until onion softens. Add spices and curry leaves; cook, stirring, until fragrant.
- 3Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in pork, tamarind, coconut cream and stock. Cook, covered, on low, 6 hours.
- 4Add beans and half the shredded coconut; cook, covered, on high, 20 minutes or until beans are tender. Season to taste; sprinkle curry with remaining coconut.
Notes
It is fine to use all the contents of one 270ml can coconut cream, rather than wasting the remaining 20ml.