Pork & Cucumber Curry

15 Jul

This is by far and away the best curry I have ever made and it was born out of necessity. A few cucumbers were hidden away under foliage and I hadn’t spotted them until they had grown enormous and too bitter to eat raw. In India bitter gourds are a speciality so I looked to Madhur Jaffrey for inspiration and found a recipe for bottle gourd and prawn curry which inspired the spice combination in this dish although the technique and other ingredients are quite different.
Serves 2-4 Prep 15min Cook 10min

  • 250g pork, cut into cubes
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp turmeric
  • 3-4 tbsp peanut oil
  • 1 large green pepper
  • 2 green chillis
  • 1 red shallot or onion
  • 6 cloves garlic
  • 3cm cube of ginger
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 1-2 dried cayenne chilli, sliced
  • 250g yogurt
  • 1 tsp sugar
  • 250g bitter cucumber peeled de-seed and cut into batons
  • handful fresh coriander, roughly chopped

Dust the pork with the salt, pepper and turmeric and set aside. Heat a wide pan or wok, add the oil and when hot add the pieces of pork. Fry stirring occasionally while you prepare the rest of the ingredients. De-seed and chop the green pepper and chillis, add to the pan and stir. Peel and slice the shallot, add to the pan and stir. Peel and slice the garlic and grate the ginger, add to the pan and stir. Roughly grind the cumin, coriander and fennel seeds and throw those in along with the cayenne chilli, give everything a good stir and fry until aromatic. This first stage should take about 15minutes. Lower the heat and stir in the yogurt, sugar and cucumber, cover and cook for a further 10 minutes. Stir in the coriander and serve on a bed of plain basmatti rice.


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