Portugese Curry

by jayashis
Portugese style Pork Curry
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Cuisine Portugese
Prep Time 30 minutes
Servings
people
Ingredients
  • Lean leg of pork, off the bone without fat - 675 gm
  • Ghee or oil - 3 tbsp
  • garlic(chopped) - 6 flakes
  • Onions(finely chopped) - 225 gm
  • Lemon juice(30 ml) - 2 tbsp
  • Garam masala powder - 1 tbsp
  • Coriander leaves(chopped) - 15 gm
  • Fresh red cayenne chillies(finely chopped) - 4 nos
  • Bay leaves(Karuga/Vazhana ela) - 3 nos
  • Cloves(Grambu) - 10 nos
  • Cardamom(Elakka) - 6 nos
  • Cinnamom(Karugapatta) - 5 cm
  • Cumin seeds(Jeerakam) - 1 tsp
  • For the marinade: -
  • Red wine - 200 ml
  • Red wine vinegar(30 ml) - 2 tbs
  • garlic(crushed) - 6 flakes
  • Red chillies(finely chopped, Kollamulaku) - 3 tbsp
  • Coriander powder - 1 tsp
  • Cumin powder(Jeerakam) - 1/2 tsp
  • Salt - 1 tsp
Cuisine Portugese
Prep Time 30 minutes
Servings
people
Ingredients
  • Lean leg of pork, off the bone without fat - 675 gm
  • Ghee or oil - 3 tbsp
  • garlic(chopped) - 6 flakes
  • Onions(finely chopped) - 225 gm
  • Lemon juice(30 ml) - 2 tbsp
  • Garam masala powder - 1 tbsp
  • Coriander leaves(chopped) - 15 gm
  • Fresh red cayenne chillies(finely chopped) - 4 nos
  • Bay leaves(Karuga/Vazhana ela) - 3 nos
  • Cloves(Grambu) - 10 nos
  • Cardamom(Elakka) - 6 nos
  • Cinnamom(Karugapatta) - 5 cm
  • Cumin seeds(Jeerakam) - 1 tsp
  • For the marinade: -
  • Red wine - 200 ml
  • Red wine vinegar(30 ml) - 2 tbs
  • garlic(crushed) - 6 flakes
  • Red chillies(finely chopped, Kollamulaku) - 3 tbsp
  • Coriander powder - 1 tsp
  • Cumin powder(Jeerakam) - 1/2 tsp
  • Salt - 1 tsp
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Cut the meat into four cm cubes.
  2. In a large non-metallic bowl, mix the meat and the marinade. Cover and refrigerate for at least two days.
  3. Heat the ghee or oil in a kadai or wok.
  4. Stir-fry the garlic and the spices for a minute.
  5. Add the onions and continue to stir-fry for about eight minutes.
  6. Combine the fried ingredients and the pork along with the marinade in a 2.75 litre casserole.
  7. Place in an oven preheated to 90 C/375 F/Gas 5.
  8. Add a little water after 20 minutes, if required.
  9. Repeat 20 to 25 minutes later, adding the remaining ingredients.
  10. Cook for a further 20 to 25 minutes or until the pork is completely tender.
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