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Ghurka Pork Curry

Ghurka Pork Curry
Friday, 29 May 2009

Description

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

Ingredients

At a glance
Cuisine
East Indian
Ingredient
Pork
Cooking Method
Broil
Simmer
Heat Level
3
Chile
Cayenne
Meal/Course
Lunch
Dinner
Main Course
Serves
4
1 teaspoon white vinegar
1 tablespoon cayenne powder
2 pounds lean and boneless pork, cut into 1-inch cubes
1 2-inch piece of ginger, peeled and minced
2 cups unsweetened yogurt
1 teaspoon vegetable oil
1/4 cup ghee (recipe here)
1 teaspoon freshly ground black pepper
1 teaspoon turmeric powder
1 cup water
Salt to taste
1/2 cup cilantro leaves
1 teaspoon cumin powder
1 teaspoon nutmeg powder
1/2 teaspoon clove powder
1/2 teaspoon cardamom powder

Methods/steps

Combine the vinegar and cayenne powder and toss the meat in it. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.

Heat the oil in a skillet over low heat for 1 minute; add the ghee, the pork with its marinade, black pepper, turmeric, water, and salt, and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.

Add the cilantro, cumin, nutmeg, cloves and cardamom powders, stir in well, and serve hot.

Additional Tips

Gurkhas, the sturdy soldiers from Nepal, took this curry formula wherever they went, be it Malaya or the Falkland Islands. The use of yogurt in this curry tempers the chiles.  Note: This recipe requires advance preparation.

 

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