Monday, 3 September 2012

Pork red curry with coconut milk

1 kg pork ribs 
10 - 12 large dried chillies 
2 - 3 Fresh red chillies
1 1/2 cups hot water
1 tbsp tamarind pulp
1.2 tsp ground turmeric
1 medium onion, roughly chopped
5 cloves garlic
1 1/2 tsp chopped fresh ginger
5 cm (2") cinnamon stick
10 curry leaves
1/4 tsp fenugreek seeds
1/2 cup thick coconut milk
1 tbsp oil or melted ghee
1 small onion, finely sliced
2 tbsp lemon juice 

Cut the pork ribs into 5 cm (2") pieces and put them into a saucepan.
Remove the stalks and seeds from dry chillies and soak them in half the hot water for 10 minutes. Soak and dissolve tamarind pulp in the remaining hot water. Put chillies and soaking water into the container of an electric blender with the turmeric, roughly chopped onion, garlic and ginger and blend until smooth. Pour over pork in pan, add cinnamon and strained tamarind water. Add salt, half each of the lemon grass, curry leaves, fenugreek seeds
Bring to the boil, then turn heat low, cover and simmer until meat is tender. Add coconut milk and simmer, uncovered, for 10 minutes longer. In another pan heat the oil or ghee and fry the sliced onion and the remaining lemon grass, curry leaves, fenugreek seeds. When onion is golden brown, turn in the cooked pork mixture and add the lemon juice, fresh red chillies stir and simmer in very low heat for about 5 minutes. Serve with rice and accompaniments.

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