Thread: Benbaaa's Curry Pee-Set

Cooked up a curry last night, and thought you'd all like a spoonful.

Ingredients



What we've got is:

pork loin steaks
fresh ginger
fresh garlic
couple of big chillies
large onion
couple of carrots
some small potatoes
couple of fresh tomatoes
a tin of tomatoes
natural yoghurt
fresh coriander leaves
some dried raisins (currants or apricots would be good alternatives)
turmeric powder
cumin powder
cinnamon powder
chilli powder
coriander seed powder
ground black pepper
bay leaves

The curry paste



Chop the garlic and ginger roughly, add the spices and pound the whole lot into a paste with a mortar and pestle. Add the chopped chilles and pound these into the paste.

... more ...

... more ...

The marinade



Chop the pork into bite-sized pieces and mix it with the curry paste. Add a spoonful of yoghurt if it's a bit dry. Cover it and leave it in the fridge for a while. An hour is good, overnight is better.

The other stuff



Chop your tomatoes, potatoes, carrots, onions and coriander leaves.

... more ...

Fry the onions and meat



Use a good quality, large saucepan. Add a little oil and fry the onions gently until they're soft and translucent. Then add the meat and marinade and keep watch over it, constantly stirring to make sure it doesn't stick or burn. After about five minutes the meat should have coloured and the aroma of the frying marinade should have you salivating.


Chuck in everything else



Add the tomatoes, bay leaves, raisins, carrots and potatoes, and enough water or stock to just cover things nicely. Turn the heat way down low (as low as you can go), put the lid on the saucepan and go and watch some cricket. Check things every half an hour to make sure it's not sticking or burning, and add a little extra water if it is. After about 90 minutes, the meat should be tender and the sauce should be reduced to a rich, thick consistency.


Serve



Stir in a dollop of yoghurt and some fresh coriander leaves. Serve with some rice and/or toasted pitta bread, some sweet mango chutney and either a nice cold, strong lager or a very robust red - I like an Auusie Cabernet Sauvingon.

Cheers!

bb