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Pork Curry With Coriander

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“IPork is one of the cheapest meats we can buy in Australia so I am always on the lookout for ways to use it-especially curried. This one was a good one we thought.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Curry Paste:
  2. Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
  3. Grind or use a mortar and pestle to crush to a powder.
  4. Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
  5. Curry:
  6. Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
  7. Add the remaining oil and heat; fry the spice paste for 3 to 4 minutes stirring often. Add the pork and stir well; add the water and bring to the boil.
  8. Season with salt to taste (I find curry needs quite a bit of salt so start with about 1 teaspoon), cover and simmer gently for 2 hours (add more water if the sauce becomes too thick).
  9. Pour off any excess oil and stir through the yogurt and coriander leaves.

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