INDIAN PORK FILLET CURRY
Indisk fläskfilécurry med sting
This pork curry has its fragrance from the subtle sweetness of the cinnamon and the taste is hot from chili and coriander.
4 servings
2 small white onions in pieces
(we call those white onions “silver onions” in Sweden)
3 garlic cloves
1 tablespoon finely chopped fresh ginger
1 small bunch coarsely chopped coriander
2 tablespoons oil
approx 1 lb fillet of pork, cut in 1 cm thick slices
1 lb 3½ oz crushed canned tomatoes
1 cinnamon stick
2 trimmed, large, dried chili fruits
2 tablespoons white wine vinegar
1 cup water
Put onions, garlic, ginger and half of the coriander in a mixer or food processor and process until you have a smooth paste. Heat up the oil in a heavy-bottomed frying pan on low heat and sauté the mixture for 10 minutes. Stir often until caramelized and dark golden.
Increase the heat and brown the meat in the spice mixture for 2 to 3 minutes. Turn the meat over now and then so that it is browned on all sides. Add tomatoes, cinnamon stick, chili, vinegar and 1 cup water and bring to a boil while stirring. Lower the heat and let simmer for about 15 minutes until the pork fillet is done and tender. Remove from heat and sprinkle with remaining coriander.
Serve with rice and Indian bread (naan?).
Enjoy!
Bella
Indisk fläskfilécurry med sting
This pork curry has its fragrance from the subtle sweetness of the cinnamon and the taste is hot from chili and coriander.
4 servings
2 small white onions in pieces
3 garlic cloves
1 tablespoon finely chopped fresh ginger
1 small bunch coarsely chopped coriander
2 tablespoons oil
approx 1 lb fillet of pork, cut in 1 cm thick slices
1 lb 3½ oz crushed canned tomatoes
1 cinnamon stick
2 trimmed, large, dried chili fruits
2 tablespoons white wine vinegar
1 cup water
Put onions, garlic, ginger and half of the coriander in a mixer or food processor and process until you have a smooth paste. Heat up the oil in a heavy-bottomed frying pan on low heat and sauté the mixture for 10 minutes. Stir often until caramelized and dark golden.
Increase the heat and brown the meat in the spice mixture for 2 to 3 minutes. Turn the meat over now and then so that it is browned on all sides. Add tomatoes, cinnamon stick, chili, vinegar and 1 cup water and bring to a boil while stirring. Lower the heat and let simmer for about 15 minutes until the pork fillet is done and tender. Remove from heat and sprinkle with remaining coriander.
Serve with rice and Indian bread (naan?).
Enjoy!
Bella
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