No, I’m not claiming this to be authentic, nor necessarily very different to other curries I’ve cooked, but as a favour to a friend here is how I created a tasty dish.
- Pork shoulder diced or cut into strips
- 1 onion
- 3-4 mushrooms, chopped
- Other veg, to taste
- Red lentils – soaked in boiling water for 20 mins (others can be used though you may need to soak longer)
- 2 tsp cumin
- 2 tsp coriander powder
- 1 tsp tumeric
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp fenugreek
- 1 tsp coarse ground black pepper
- 1 tsp salt
- Chilli sauce (to taste)
- Garlic puree (to taste)
- Tomato puree (small squeeze)
- 1 tsp sugar
- c200ml coconut milk (I used the powdered variety)
Mix spices in a bowl and toss in the pork. Rub well to ensure the pork is coated thoroughly. Heat oil in a heavy casserole and brown the spiced pork. Add onion and continue to cook through. Add any other veg and stir through.
Add sugar, purees and chilli, then stir in. Then add lentils and the soaking water. Stir in and reduce slightly. Then add coconut milk and bring to the boil.
Put in a slow oven and cook for 2-3 hours. Serve with steamed rice, Indian breads and the usual condiments.