Pork & Mango Curry
Ingredients :
750g pork fillet cut into 2.5cm cubes; 25g plain flour to coat cubes; 2T oil; 1 Spanish onion, peeled & thickly sliced; 2 small green or red peppers, cored, seeded & sliced; 1t turmeric; 2t salt; 1T garam masala or curry powder; 1t ground cumin; 1t ground ginger; 1/2 t chilli seasoning; 5 medium tomatoes peeled, seeded & chopped; 2t tomato puree; 450ml light meat stock; 750g small new potatoes, scrubbed or peeled; 1 x 425g can mano slices, drained or 2 large margoes peeled, stoned & sliced.
Method :
1. Toss the pork in the flour to coat.
2. Heat the oil in a flameproof casserole.
3. Add the pork and fry for about 5 minutes until golden.
4. Add the onion and peppers and cook for a further 3 minutes.
5. Add the turmeric, salt, garam masala or curry powder, cumin, ginger & chilli seasoning. Cook 1 minute stirring constantly.
6. Add the tomatoes, tomato puree & stock, blending well.
7. Add the potatoes, cover and cook for 15 minutes over a gentle heat stirring occasionally.
8. Add the mango slices and cook for a further 5 minutes until the potatoes are tender.
9. Serve the pork and mango curry alone or with a selection of accompaniments such as boiled rice, sliced bananas dipped in lemon juice, desiccated coconut, mango chutney, poppadums, chopped cucumber in plain unsweetened yoghurt or a crisp green salad.
This can go in the freezer for up to 3 months. Thaw overnight in the refrigerator or for 6-8 hours at room temperature. Reheat gently for about 10-15 minutes.
Vs
Pork & Apricot Curry I don't like mangoes!
Ingredients :
500g Pork loin steaks cut into rough cubes or any piece of pork pieces; flour, seasoning and a packet of cup-of-soup powder to coat the pork; Oil (to stop the meat sticking to the pan); Onion - Spanish, Chinese, British, American, it really doesn't matter, but I only ever use a quarter or less in any one dish!; Red & Green Pepper (I didn't see the or originally!) I've never used a whole pepper in any one dish, just a 'slice' - maybe my quantities have something to do with the quantity I cook for - 2!; 1t turmeric (got that right!); about 1 1/2t garam masala (I didn't know it was interchangeable with curry powder!); abt 6 Cumin Seeds (that's all I had left!); 1 t ground ginger; 1/2 t curry powder (I didn't have chilli seasoning!); 4 large cherry tomatoes cut in half; a good squeeze of tomato paste from the tube; 450ml Knorr Lamb stock from cube but any stock would do - vegetable, Oxo, chicken; about 8-10 small new potatoes (I like potatoes in a stew!) or ordinary potatoes cut into quarters; 3/4 tin Apricot halves (save the rest for dessert with a bit of cream!)
Method :
1. Shake the pork in the bag of seasoned flour.
2. Heat the oil in the pot and fry the pork for 10-20 minutes until brown.
3. Add the onion and peppers and cook a little longer while reading what to do next and lining up the spices!
4. Add the turmeric, salt, garam masala, cumin, ginger and curry powder and stir.
5. Add the tomatoes, tomato paste and stock mixing well.
6. Add potatoes, cover, and cook for about 15 minutes until the potatoes are done, stirring occasionally to ensure it doesn't stick to bottom of the pan.
7. Add the apricot halves and mix in to allow fruit to warm through.
8. Serve the pork and apricot curry alone or with a selection of accompaniements such as: boiled rice (curry should always go with rice!), sliced bananas (really adds a special something to a curry!), desiccated coconut (he had I didn't!), mango chutney (where is Mrs Ball's chutney when you need it!), Poppadoms are a nice authentic addition, chopped cucumber in plain unsweetened yoghurt (if you're serving guests, this would look good), or a crisp green salad.
IF there's anything left over it can be used for lunch on toast the next day, but guaranteed there won't be enough to freeze, unless you're cooking in bulk!
A really good curry; not too spicy, fruity and yummy!
(Original recipe from St Michael Suppers and Snacks by Carol Bowen)
