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Goan Pork Curry

Goa is one of the few places in India where pork is very much part of their cuisine. It is there that the famous (infamous for some!)Pork Vindaloooriginated. The really fiery spices were intended hopefully to kill off any nasties with which the poor piggy may have been infected e.g. tapeworms. My version of Goan Pork Curry uses dependably healthy pork and can therefore be rather milder but still retain a rich and tasty spiciness. There are two stages of cooking in this recipe. The first can be done using a pressure cooker or normal heavy based pan. The second, in a deep frying pan, is what the Indians call "tempering" to enhance the dish with a fragrant, freshly cooked flavour.  
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • Main Ingredients:
  • 500 g diced pork shoulder or leg
  • 1 chopped onion
  • 2 garlic cloves chopped
  • 1 cm fresh ginger chopped
  • ¼ tsp turmeric powder
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • ½ tp red chilli powder
  • 200 ml water
  • Tempering Ingredients:
  • 1 Tbsp oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 1 chopped onion
  • ¼ tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp red chilli powder
  • Handful chopped fresh coriander
  • 250 ml coconut milk

Method
 

  1. Put all the main ingredients, except the water, into a pressure cooker or heavy based pan over a medium heat and stir to coat the pork pieces well.
  2. Add the water and either cook under pressure for about 15 minutes or simmer for about an hour in a standard pan stirring occasionally.
  3. When the pork is almost ready it’s time to “temper” the additional ingredients. Heat the oil over medium-high heat in a large frying pan. Quickly stir fry the bay leaf, cinnamon stick and fennel seeds followed by the onions for a couple of minutes until browned.
  4. Add the ground turmeric, ground coriander, garam masala and red chilli powder. Stir fry for another minute then pour in the coconut milk. Simmer for 3 or 4 minutes to thicken.
  5. Add the cooked pork and chopped coriander. Stir together over a low heat until well combined.
  6. Season to taste and garnish with more chopped fresh coriander.