Pork CurryTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 5-10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:135.3 kcal
Proteins:15.7 g
Fats:6 g
Carbohydrate:4.3 g
Fibers:0.7 g
Sugar:0.6 g
Cholesterol:45.6 mg
Sodium:44.1 mg
Calcium:18 mg
Energy:380 kcal
Proteins:44 g
Fats:16.8 g
Carbohydrate:12 g
Fibers:2.1 g
Sugar:1.6 g
Cholesterol:128 mg
Sodium:123.8 mg
Calcium:50.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
800
g
lean pork, cut into cubes
1
onion, cut into thin rings
5
ml
fresh grated ginger
2
cloves of garlic, crushed
5
curry leaves
1
potato, cubed
15
ml
curry powder, mild or hot depending on your preference
15
ml
ground saffron
30
ml
vegetable oil
5
ml
salt
2.5
ml
pepper
125
ml
boiling water
METHOD
- In a large pot, heat the oil and sauté the onions.
- Add the curry powder and saffron. Mix well over low heat so as not to alter the flavor of the spices.
- Add the pork, seasoned with salt and pepper. Sear on both sides, then add a little boiling water.
- Reduce and add a little more boiling water. Cover and simmer for 15 minutes.
- Reduce the heat, then add the garlic, ginger and curry leaves. Combine well.
- Add the cubed potato. Cover and cook 15-20 minutes longer until the sauce thickens and the meat and potatoes are completely cooked. Season to taste with salt and pepper and serve very hot.
WINE SUGGESTIONS
Zinfandel
Zinfandel Rosé
Riesling
CHEF'S NOTES
If you happen to be on Mahé Island in the Seychelles, be sure to climb the steep path to the Jardin du Roy to sample Micheline Georges' original version of this dish.
Tip
A few minutes before the end of the cooking time, add a handful of peas. And to accompany this dish, serve some rice. It's delicious.
