Rick Stein’s “Amma’s” Pork Curry with Green Chillies and Tamarind

Serves: 6

It’s getting cold at night.

Which means we light a huge outdoor fire. Decant a cracker red:

And dial up the curries, braises and stews.

Last night we cooked this wonderful Rick Stein curry. Pork shoulder cooked down for a few hours, a salad of pineapple and red onion to cut through the richness and a pilau rice at the side.

Perfect.

Honestly, sitting by the fire with Nat on an autumn Saturday night with a bowl of this and a glass of red, I wouldn’t want to be anywhere else.

Ingredients

For the curry

6 large banana shallots (eschallots) sliced
20 cloves garlic, peeled, roughly chopped
6cm ginger, finely chopped
6 green chillies, roughly chopped with the seeds
1 tbsp black mustard seeds
1 tsp cumin seeds
2 cloves
4cm piece of cinnamon stick
1/2 tsp black peppercorns
1 tsp turmeric
2 tbsp vegetable oil
1kg boneless pork shoulder cut into 4cm chunks
1 tsp salt

To finish

2 tsp coriander seeds
75ml tamarind liquid
3 green chillies, thinly sliced lengthways, without seeds
5 cloves garlic, thinly sliced
Flash pickled onion and pineapple salad to serve
Pilau rice to serve

Method

  1. Put the eschallots, garlic, ginger and chillies in a food processor with a splash of water and blend to a rough paste.
  2. Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder.
  3. Heat the oil in a heavy-based pan over a medium-high heat. Add the pork, in batches if necessary to avoid overcrowding, and fry for 10 minutes, stirring occasionally until browned. With all the pork in the pan, add the eschallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further 5 minutes, adding a splash of water if the paste starts to stick.
  4. Pour over enough water to just cover, turn the heat down to low and put on a lid and simmer for 2 hours until the meat is tender. Remove the lid, turn up the heat, stirring occasionally until the sauce thickens to a gravy.
  5. To finish, fry the coriander seeds in a dry frying pan over a medium heat for a minute until toasted, then grind to a powder. Add the tamarind liquid, green chillies and garlic to the pork and cook for a further minute, then stir in the ground coriander.
  6. Serve with pilau rice and salad at the side.

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