Goan pork curry
Preparation Time: 5-10 minutes
Cooking Time: 60-75 minutes
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1 bay leaf
500g NZ pork shoulder steak, diced
1 tablespoon tamarind paste
½ - 1 tablespoon curry powder
1 tablespoon desiccated coconut
150ml plain low fat unsweetened yoghurt
1 tablespoon sugar
Freshly ground black pepper
2 tablespoons fresh coriander
1 green chilli, deseeded and chopped (optional)
Heat oil in a large heavy based pan. Add onion and fry until soft.
Add garlic, ginger, cinnamon and bay leaf and stir fry for 5 minutes.
Add pork and cook until brown all over.
Stir in curry powder, tamarind paste, coconut and yoghurt. Cover and cook over a low heat for about 1 hour or until the pork is tender, stirring occasionally.
Add sugar and pepper to taste.
Just before serving, sprinkle the coriander and green chilli over the curry.
To serve: Serve with steamed rice and vegetables.