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Pork Curry (Madras Style)
Pork is not often found in
combination with a curry, but this recipe takes a madras style sauce
These quantities are for 2 hungry people, so half, double or whatever depending on the number of people you are cooking for.
Curry Olive oil 3 pork chops (loin blade chops) 1 onion 4 garlic cloves 1 can pulped tomatoes 200ml tomatoes juice (or puree & water) Half a vegetable or chicken stock cube 5 large flat runner beans (coco beans) (or 10 french runner beans or a cup of peas) A palm-full of parsley leaves, finely chopped A palm-full of coriander leaves, finely chopped 1 heaped tablespoon curry powder 1 teaspoon chilli flakes or chopped dried birds eye chillies (alter according to desired heat) 2 teaspoons grated fresh ginger A good pinch of salt Juice of half a lemon
Accompaniment Basmati rice
Cooking 50 minutes before serving - Finely chop the onion and cube the pork chops. Heat a little olive oil in a large pot then brown the meat and soften the onions. Press the garlic and add to the pot with the tomatoes, tomato juice, stock cube... mix well and bring to boil on a high heat.
Chop the beans into thin strips about 2cm long and half a cm wide. Add into pot.
Add the rest of the ingredients and mix well. Lower the heat and allow the curry sauce to stew until the beans are softened up (but still a little crispy in texture), this takes about 30 minutes.
Serving - Serve on a bed of rice. Basmati rice is great with this dish but any rice will do just as well in fact.
Alternatives - This base sauce can also be used equally effectively with chicken, lamb, or beef.
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and combines it with diced pork loin blade chops (a cheaper cut than loin chops
that have more flavour and great texture) and works very well indeed.