Indian Pork Curry

Ingredients

• 800 g pork (ham, without fat and tendons)
• 800 g red onions
• 2 cloves garlic
• 1 tbsp ginger (fresh grated)
• 1 red chili pepper
• 1 pinch coriander
• 0.5 tsp mustard seeds
• 0.5 tsp turmeric
• 1 pinch cumin
• 1 pinch fenugreek
• 1 pinch pepper
• 0.5 tsp Fennel seeds
• 1 pinch Cardamom
• 1 pinch nutmeg
• 1 pinch ground garlic
• 1 can crushed tomatoes
• 500 ml coconut cream
• fresh curry leaves
• Cayenne pepper
• Salt
• 70 ml sunflower oil

Instructions

1. 1.

   Cut the pork into large, bite‑size cubes. In half the oil, sear in batches on all sides until golden. Remove and set aside. Heat the remaining oil in a pan and add the spices for the curry mix; lightly roast. Peel and finely chop the onions, garlic, ginger, and chili pepper (remove seeds and white membrane, dice). Add these to the spices and sauté while stirring constantly for a few seconds. Then stir in the crushed tomatoes. Cover and simmer over low heat for about 15 minutes, stirring occasionally. Add fresh curry leaves and blend until smooth. Pour in coconut cream, stir until desired consistency and color are reached; add water if needed.

2. 2.

   Place the pork into the curry, season with salt and pepper, and let it gently simmer for about 1 ¼ hours until tender. Serve hot.