This delicious spicy pork curry was something I came up with after dipping into Rick Stein’s India recently.
I have always wanted to give proper Indian cooking a go (sans the jar of curry sauce), but never had the right spices to hand when the mood struck. After leafing through Stein’s most recent tome and finding recipes with ingredients trailing half way down the page requiring all kinds of exotic ingredients and spices I could see it was going to take some preparation. So, having stocked up on on the essentials and cramming by cupboards with packets of Garam Masala and kashmiri chilli powder, cardamom pods and ground cumin I was ready to channel my inner Stein.
This was the result. A happy experiment I would place firmly in the tick column.
SPICY PORK AND SPINACH CURRY
- Diced pork
- 2 cloves of garlic
- 1tbs Garam masala
- 1/2 tsp of chilli powder
- 1tsp of turmeric
- 1 medium sized onion
- Two handfuls of mushrooms sliced
- 1 beaten egg
- Two handfuls of fresh spinach
- Chop the garlic and fry in a little olive oil.
- Add the diced pork and fry until browned.
- Add the Garam Masala and chilli powder and coat the meat fully.
- Add the mushrooms and onion and fry for five minutes.
- Add the whisked egg and fry with the mushrooms, pork and onion.
- Add the turmeric and a small amount of water.
- Allow to simmer for about 10 minutes then add the spinach.
- Once the spinach has wilted serve with rice.
These are some snaps of other recipes I have tried out from Stein’s India. Lamb koftes, Chettinad chicken and my particular favourite, mango dessert with cardamom short breads.