Fried Pork Curry

Book: Easy Curry Cookery
Pages: 128
ISBN: 9780949892768
ASIN: 0949892769
Release Date: 1st January 2000
Recipe Rating:
4
Difficulty Rating:
4

Notes

Having being buoyed with the success of the first principles Musaman Beef Curry, I returned for another foray in the Easy Curry Cookery book. Yet again I eschewed the entire concept of shop-bought pastes and cook-in sauces, and again thankfully none of the ingredients were particularly difficult to source. In fact, with the exception of the previously bought from Fulham North End Road peanut oil, everything was bought using Tesco's home delivery service.

The curry infused my entire flat with wonderful aromas, although the cinnamon stick provided the most pervasive odours. I had my doubts as the curry was cooking since the body and big flavours were lacking during copious dipping of the wooden stirring spoon. However, once the coconut milk was added and the sauce stiffened, my fears evaporated. As per my previous comments, I do have concerns about the frying duration of the meat, and my feeling it should be part cooked in a frying pan for 10-15 minutes before adding to the curry saucepan. That will certainly be my strategy next time around.

Changes from Published Recipe

This recipe was written for four, so I kind-of-but-not-really halved the ingredients. My pork loin was a 420g pack and I would recommend no less since it was barely enough for two portions. The recipe started to dry out before the 45 minutes had expired so that needs diligence, and I would recommend at least 1.5 cups of the tamarind paste; and whilst we are on the subject of the tamarind, I used bottled paste rather than pulped from the fruit itself.