Name: Tamarind and citrus pork curry
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 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

Tamarind and citrus pork curry

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Serves 4

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

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

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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