With bold flavours and fragrant spices. This delicious yet easy pork curry recipe is as tasty as it looks. Tender strips of pork loin, flavoured with fennel, turmeric and coconut milk, with crunchy green beans.
A perfect combination.
INGREDIENTS. Serves 4
750 g pork loin steak or fillet
2 tablspoons vegetable oil
1 teaspoon fennel seeds
2 dried red chillies remove
2 onion finely diced
5 cloves garlic crushed
1 pinch sea salt flakes
1 pinch freshly ground black pepper
1 teaspoon ground turmeric
400 g canned chopped tomatoes
1 fresh green chilli chopped
1 tablspoon fresh root ginger grated
2 tablspoons ground cumin seeds
1 teaspoon ground coriander
200g canned coconut milk
100g green beans trimmed
1 handful coriander leaves only, chopped
1 lime
METHOD
Place a wide, large frying pan over a medium heat and add the oil. Once hot add the whole fennel seeds and red chillies. Stir.
Lower the heat and add the onions and sauté until they start to golden.
Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ teaspoon turmeric.
Add the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir over a medium-high heat.
Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.
Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minuets.
Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.
When cooked through, check the seasoning and add the coriander leaves, and a squeeze of lime.
Serve with plain rice.
Original recipe Emily Leary
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