This curry is a dry variety from Asia. It enhances the flavour of the pork, giving it that authentic asian taste.
Prep: 15 minutes
Cook: 1 hour
500g pork, diced into 5cm cubes (fat removed)
1 tbsp sesame oil
2 tbsp groundnut oil or corn oil
100ml tamarind water
2 tbsp Thai fish sauce
2 onions, peeled and roughly diced
5cm piece of ginger, peeled and grated or finely chopped
5 garlic cloves, roughly chopped
2 medium red Chillies, deseeded and roughly chopped (if you like it hot leave the seeds in)
1 lemon grass stalk, finely chopped
2 tsp ground cumin
2tsp ground coriander
2 tsp ground turmeric
5 tbsp coriander, finely chopped
boiled jasmine or basmatti rice
Spice Paste: Puree all the spice paste ingredients in a food processor or grind them to a paste in a mortar and pestle.
Pour the sesame oil and groundnut oil in a large saucepan over a moderate-high heat. Fry the paste mixture in the oil for 3 minutes until fragrant.
Pork: Add the meat to the pan and seal it on all sides. Stir in the tamarind water and fish sauce, reduce the heat to low and leave the curry to gently cook for 45-60 minutes. Stir it regularly so as not to burn the curry and it evenly cooks.
To Serve: Stir in the chopped coriander and serve the curry with boiled rice, mango chutney and lime pickle.