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