’’I can resist everything except temptation.’’
– Oscar Wilde –
4-6 servings
2 h 30 min
Ingredients
500 g boneless pork shoulder, cubed
salt
black pepper
spices, see below
1 dl rapeseed oil
3 onions, finely chopped
8 cloves garlic, finely chopped
3 cm ginger, grated
1 can chopped tomatoes
1 can coconut milk
2 tbsp tomato paste
salt
sugar
coriander / flat-leaf parsley / basil
Spices
2 tsp whole coriander seeds
1 tsp ground cardamom
1 tsp whole fennel seeds
2 whole curry leaves
1 tbsp cumin
1 tsp turmeric
2 tsp ground fenugreek
1 tsp ground cinnamon
3-5 whole dried chilies
Instructions
1. Start by preparing the spice mix. Measure all the spices and grind them in a mortar until a fine powder.
2. Brown the pork shoulder in the same pot where you intend to cook the curry. Season the browned meat with salt and pepper. Remove the meat, reduce the heat, and add the prepared spice mix to the pot. Add 1 dl of rapeseed oil and fry the spices for about 1 minute.
3. Add the onion, garlic, and ginger to the spices. Sauté briefly, then add the browned meat, chopped tomatoes, coconut milk, and tomato paste.
4. Simmer over low heat for 1–2 hours, until the meat is tender and the sauce has reduced to a suitable consistency. Remember to stir the curry at regular intervals, as it burns easily at the bottom.
5. Once the meat is tender and the sauce is thick enough, season with salt and sugar. If desired, adjust the spiciness by adding more chili.
6. Serve the wonderfully fragrant curry with cooked basmati rice, naan bread, and raita sauce.