The LAM and I love Indian food, especially North Indian food.
I mean, what’s not to like? It is, without a doubt, one of the most flavorful cuisines one can eat.
I have always wanted to learn to cook some Indian dishes. My few attempts at experimenting by reading cookbooks had failed miserably (oh, they were BAD) and I had somewhat given up all hopes of being able to cook Indian food.
Last week, Kulwant came over to teach me how to cook another Indian dish, this time, with pork! I was over the moon because we love pork, and I so rarely see pork curries in restaurants.
We started with pork – meat (and bones) from the shoulder. You can also use prime ribs for this.
The pork was blanched with boiling water – just pour boiling water over the pork – and drained.
This was set aside.
In a heated Dutch oven, I sauteed sliced red onions in a little vegetable oil for about 10-15 minutes. I detest the taste of raw onions, so I made sure my onions were well-cooked.
In a blender, I blended ginger and garlic with a little water.
This was added to the onions.
And followed by the crushed tomatoes, as well as yogurt.
Everything was stirred together, then the pork was added.
I covered the Dutch oven with a lid, and cooked this on medium heat for 1-1.5 hours, depending on how soft you prefer the meat to be.
Remember to give everything a stir every 10 minutes or so.
As it cooked down, there would be more liquid in the pot.
At the end of the cooking process (in the final 10 minutes), I added the chili powder, curry powder and salt.
To serve, I topped the curry with chopped coriander and sliced green chili.
This is super, super good. Do cook more so you would have left-overs because this tasted even better the following day!
- 1.5kg pork shoulder, cut into bite-sized pieces
- 1 piece thumb-sized ginger, peeled and cut
- 10 cloves garlic, peeled
- 6 medium red onions, sliced thinly
- 1 can (28oz) crushed tomato
- 2 tablespoons natural yogurt
- 1 tablespoon chili powder
- 3 tablespoons curry powder for meat
- 1-2 teaspoons salt
- 1 bunch coriander, chopped (optional)
- 2 green chilies, sliced (optional)
- Blanch pork with boiling water. Drain and set aside.
- Saute onion in a little vegetable oil in a Dutch oven until the onions are cooked through and have slightly caramelised, about 10-15 minutes.
- Blend garlic and ginger with a little water. Add this to onions. Stir.
- Add crushed tomato, yogurt and pork. Stir to combine.
- Simmer, covered, on medium heat for 1-1.5 hours, depending on how tender you prefer the meat to be.
- Whisk chili powder, curry powder and salt in a bowl. In the last 10 minutes of cooking, add this to the curry and stir to combine thoroughly. Check (and adjust) seasonings.
- Serve with chopped coriander and sliced green chilies.