Tamarind and citrus pork curry | Women's Weekly Food

Ingredients

• 70 gram (2½ ounces) dried tamarind, chopped coarsely
• 3/4 cup (180ml) boiling water
• 1 tablespoon peanut oil
• 1 large red onion (300g), chopped finely
• 1 fresh long red chilli, sliced thinly
• 5 centimetre (2-inch) piece fresh ginger (25g), grated
• 2 clove garlic, crushed
• 10 fresh curry leaves
• 2 teaspoon fenugreek seeds
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon finely grated lime rind
• 1 tablespoon lime juice
• 400 millilitre can coconut cream
• 6 baby eggplants (360g), chopped coarsely
• 1 kilogram (2 pounds) pork fillets, chopped coarsely