Tamarind & Chilli Pork Curry Recipe | Abel & Cole

Tamarind & Chilli Pork Curry

Cooking time
Serves2 people

A fiery curry featuring hunks of organic pork leg simmered in a rich, sticky tomato sauce flavoured with sharp green chillies and sweet-sour tamarind. Served with a heap of fluffy rice to soak up all the flavours.

Ingredients

  • 150g white basmati rice
  • 1 red onion
  • 400g vine tomatoes
  • 2 garlic cloves
  • 2 ginger cloves
  • 2 green chillies
  • 1 tbsp black mustard seeds
  • 2 pork leg steaks
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground cinnamon
  • 2 cloves
  • 40g tamarind paste
  • 1 tbsp olive or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 100ml + 300ml boiling water

Prep: 15 mins | Cook: 45 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Tip the rice into a bowl and cover with cold water. Set aside to soak.
2. Peel and finely chop the onion. Roughly chop the tomatoes. Peel and grate the garlic and ginger. Halve the chillies, scrape out the seeds and white pith and finely chop them.
3. Put a large pan on a medium heat for 2 mins, then add 1 tbsp black mustard seeds. Fry for 2 mins, shaking the pan occasionally, till the mustard seeds start to pop. Add the onion with 1 tbsp oil and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally until the onion starts to soften.
4. Stir in the tomatoes, garlic and ginger into the onion. Add most of the chilli, keeping a pinch back for garnish. Fry for another 8 mins, stirring a few times, till the tomatoes start to soften.
5. While the tomatoes fry, chop the pork leg steaks into 2cm-thick cubes.
6. Stir in 1 tsp each cumin seeds, coriander seeds and ground cinnamon. Drop in 2 cloves and add the tamarind. Add the pork to the pan and pour in 100ml boiling water. Pop a lid on the pan, bring to the boil and then turn the heat down to mediumlow and simmer for 25 mins till the pork is cooked through. Stir now and then
7. While the curry cooks, drain the rice and tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil and then turn the heat right down and gently simmer the rice for 8 mins till all the water has been absorbed. Take off the heat and leave the rice in the pan, lid on, for 5 mins till steam and finish cooking. The rice will keep warm in the pan for 15 more mins.
8. Taste the curry and add a pinch more salt or pepper if you think it needs it. Fluff the rice up with a fork and divide between 2 warm bowls. If you spot the cloves, fish them out (or watch out for them when you're eating). Spoon over the curry, garnish with the remaining chilli and serve.
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate