Madras Pork

Serves: 4


Ingredients:
450g/1lb pork, cut into chunks
2 tbsp vegetable oil
1 tsp black mustard seeds
1 tbsp dried crushed chillies
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp turmeric
2-4 garlic cloves, peeled and crushed
5cm/2in fresh ginger root, peeled and grated
1 onion, peeled and chopped
1 tbsp tomato puree
450ml/ 3/4 pint vegetable stock
1 tbsp freshly chopped coriander
rice, to serve


Instructions:
1. Heat the oil in a saucepan, add the mustard seeds and crushed chilies and fry for 1-2 mins.
2. Add the remaining spices with the garlic and ginger, and cook, stirring, for 5 minutes.
3. Add the meat and onion to the pan and cook, stirring, until coated in the spices.
4. Blend the tomato puree with the stock and pour into the pan. Bring to the boil, then reduce the heat, cover and simmer for 40 minutes (or until the meat is tender). Sprinkle with the chopped coriander and serve with freshly cooked rice.


Notes: Dried chilies have a more intensive flavour and higher heat content. As the dish cooks, the heat and flavour increase, so take care with how much is used.


Taken from: "Curries - Essential Recipes"