Indian curry with braised pork neck fillet
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Gastrotools
Recipes from professionals
Delicious and warming curry for the cold months. A pork neck fillet often weighs twice the amount you need for this recipe. Therefore, you may well double the amount. A curry is excellent for freezing, and then you have easy and quick food another evening when you're in a hurry. Alternatively, you can use pork neck chops, which you cut into chunks.
Servings
: 4
people
Ingredients
800
g
pork neck fillet
Oil for frying
2
onions
5
cloves
garlic
25
g
ginger
3
tsp
garam masala
1
tsp
chili powder
1
tsp
turmeric
3
cracked cardamom pods
1
cinnamon stick
2
cans
chopped tomatoes
2
tbsp
tomato paste
1
can
coconut milk
0.25
bunch
fresh coriander
3
tbsp
roasted and chopped cashews
Salt
Avoid screen shutting off
Instructions
Step 1/9
Cut the meat into large chunks and brown them in oil in a large pot. Set them aside.
Step 2/9
Peel and chop the onions and garlic. Peel the ginger and chop it finely.
Step 3/9
Sauté the onions in oil for about 10 minutes over low heat until lightly caramelized.
Step 4/9
Turn up the heat, add garlic and ginger, and sauté for another 1-2 minutes.
Step 5/9
Add more oil to the pot as needed, add spices, and sauté for another minute.
Step 6/9
Add chopped tomatoes, tomato paste, coconut milk, water and meat, bring the pot to a boil, and let it simmer gently for about 1-1.5 hours until the meat is tender.
Step 7/9
Stir regularly and add a little water if it becomes too dry.
Step 8/9
Taste and adjust with salt.
Step 9/9
Top with coriander and cashews when serving, and enjoy the curry with basmati rice and mango chutney.
