Tamarind and citrus pork curry
Tamarind and citrus pork curry for a flavorful quick meal; serves 4. Perfect for a delicious dinner in under 2 hours.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 70 grams (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 cloves garlic, crushed
- 10 fresh curry leaves
- 2 teaspoons fenugreek seeds
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon finely grated lime rind
- 1 tablespoon lime juice
- 400 millilitres can coconut cream
- 6 baby eggplants (360g), chopped coarsely
- 1 kilogram (2 pounds) pork fillets, chopped coarsely
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