Nothing can beat a good curry when you need a pick-me-up.  Spicy, rich and kick-ass!

Pork Madras

Published on 4 April 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4-6
    • Difficulty Level

I have had a bit of a curry phase over the last few days.  Weather is perfect and we are holed up with the flipping CornaVirus crisis.  Nothing can beat a good curry when you need a pick-me-up.  Spicy, rich and kick-ass!

Madras takes me back to London, in the mid 90’s.  Lots of beer and a curry to, literally, burn the hangover away:).  Madras was always pretty hot, but this recipe is mild and really quick and easy to do.  And you can use Lamb, Beef or Chicken as well – but here I am using Pork.

In India you do not find much pork.  You find it more in the province of Goa, where the Portuguese introduced Pork.  I just find that pork makes a great curry…especially if you use pork neck or shoulder.  I do like a bit of bone because I think it flavours the curry better, and it also allows you to cook the meat for a little longer without it drying out.

RECIPE TECHNIQUE: Check out my previous posting to get the best, tender, juicy meat, by clicking here.

Ingredients

  • 1kg Pork (or Lamb/Beef) prepared as per my Curry-Meat Technique - click here for technique.
  • 1 Tbsp Coriander seeds
  • 1 tsp black Peppercorns
  • 1 tsp Fennel seeds
  • 2 Cloves
  • 4 dried hot red Chillies or 1 Tbsp chilli powder
  • 2 Onions, very finely chopped
  • 1 tsp very finely grated fresh Ginger
  • 2 tsp crushed Garlic
  • 1 tin good qualify chopped Tomatoes (I use Italian)
  • 410ml tin Coconut Milk
  • Rice oil (about 3-4 Tbsp)
  • Salt to taste
  • 1kg Pork (or Lamb/Beef) prepared as per my Curry-Meat Technique - click here for technique.
  • 1 Tbsp Coriander seeds
  • 1 tsp black Peppercorns
  • 1 tsp Fennel seeds
  • 2 Cloves
  • 4 dried hot red Chillies or 1 Tbsp chilli powder
  • 2 Onions, very finely chopped
  • 1 tsp very finely grated fresh Ginger
  • 2 tsp crushed Garlic
  • 1 tin good qualify chopped Tomatoes (I use Italian)
  • 410ml tin Coconut Milk
  • Rice oil (about 3-4 Tbsp)
  • Salt to taste
  • 1kg Pork (or Lamb/Beef) prepared as per my Curry-Meat Technique - click here for technique.
  • 1 Tbsp Coriander seeds
  • 1 tsp black Peppercorns
  • 1 tsp Fennel seeds
  • 2 Cloves
  • 4 dried hot red Chillies or 1 Tbsp chilli powder
  • 2 Onions, very finely chopped
  • 1 tsp very finely grated fresh Ginger
  • 2 tsp crushed Garlic
  • 1 tin good qualify chopped Tomatoes (I use Italian)
  • 410ml tin Coconut Milk
  • Rice oil (about 3-4 Tbsp)
  • Salt to taste

Instructions

  1. Prepare the meat using my Curry-Meat technique - click here for technique.
  2. Whilst the step one is taking place, put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat.
  3. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. This should take no longer than 2 minutes - careful not to burn the spices or they will add a bitter note to your dish.
  4. Transfer to a bowl and leave to cool, then grind in a clean spice grinder or coffee grinder.
  5. Pour the oil into a wide, non-stick pan, and set it over medium–high heat.
  6. When the oil is hot, add the onions and cook, stirring, until they turn translucent.
  7. Add the ginger, garlic and green chillies and stir-fry for 20 seconds.
  8. Add the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil.
  9. Cover the pan, turn the heat to low and simmer gently for 20 minutes, until the spices, garlic and ginger are cooked.
  10. Uncover the pan, add the meat (that has been prepped as in step 1 above) and let it cook (uncovered) so that the liquid evaporate until a thick sauce clings to the meat - about 20 minutes.
  11. Garnish with finely chopped coriander to serve and serve with basmati rice and your favourite condiments.
  12. Prepare the meat using my Curry-Meat technique - click here for technique.
  13. Whilst the step one is taking place, put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat.
  14. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. This should take no longer than 2 minutes - careful not to burn the spices or they will add a bitter note to your dish.
  15. Transfer to a bowl and leave to cool, then grind in a clean spice grinder or coffee grinder.
  16. Pour the oil into a wide, non-stick pan, and set it over medium–high heat.
  17. When the oil is hot, add the onions and cook, stirring, until they turn translucent.
  18. Add the ginger, garlic and green chillies and stir-fry for 20 seconds.
  19. Add the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil.
  20. Cover the pan, turn the heat to low and simmer gently for 20 minutes, until the spices, garlic and ginger are cooked.
  21. Uncover the pan, add the meat (that has been prepped as in step 1 above) and let it cook (uncovered) so that the liquid evaporate until a thick sauce clings to the meat - about 20 minutes.
  22. Garnish with finely chopped coriander to serve and serve with basmati rice and your favourite condiments.
  23. Prepare the meat using my Curry-Meat technique - click here for technique.
  24. Whilst the step one is taking place, put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat.
  25. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. This should take no longer than 2 minutes - careful not to burn the spices or they will add a bitter note to your dish.
  26. Transfer to a bowl and leave to cool, then grind in a clean spice grinder or coffee grinder.
  27. Pour the oil into a wide, non-stick pan, and set it over medium–high heat.
  28. When the oil is hot, add the onions and cook, stirring, until they turn translucent.
  29. Add the ginger, garlic and green chillies and stir-fry for 20 seconds.
  30. Add the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil.
  31. Cover the pan, turn the heat to low and simmer gently for 20 minutes, until the spices, garlic and ginger are cooked.
  32. Uncover the pan, add the meat (that has been prepped as in step 1 above) and let it cook (uncovered) so that the liquid evaporate until a thick sauce clings to the meat - about 20 minutes.
  33. Garnish with finely chopped coriander to serve and serve with basmati rice and your favourite condiments.
  • Servings : 4-6
  • Ready in : 110 Minutes
  • Course :
  • Recipe Type :
  • Ingredient : ,