Recipe

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.

Apr 30, 2010 2:00pm
  • 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
  • 1
    Heat oil in large frying pan; cook pork, in batches, until browned. Remove from pan.
  • 2
    Cook onion, garlic, chilli and ginger in same heated pan, stirring, until onion softens. Add spices and curry leaves; cook, stirring, until fragrant.
  • 3
    Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in pork, tamarind, coconut cream and stock. Cook, covered, on low, 6 hours.
  • 4
    Add 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.

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