Curry Pork     


DescriptionCurry Pork recipe from Trinidad
Curry TypeMeat
StrengthVery Hot
DifficultyModerate
SourceAdrian Boodan
VegetarianNo
VeganNo
Time to prepareOvernight marinade
Time to cookUnspecified
No. of servings
Ingredients2 pounds of cubed pork leg boneless
salt
black pepper
1 tablespooin of tumeric
1 cup of water
1 cup of chopped chives,
5 cloves of garlic
2 scotch bonnet peppers (found here in the caribbean)
or 6 hot chillies
5 teaspoons of ground roasted cumin powder
3 tablespoons of oil,
3 teaspoons of dry hot curry powder
InstructionsCombine salt, black pepper, 1 tablespooin of tumeric
in a blender combine 1 cup of water, 1 cup of chopped chives, 5 cloves of garlic, 2 scotch bonnet peppers (found here in the caribbean) or 6 hot chillies, add 5 teaspoons of ground roasted cumin powder.

Blend the garlic, water, peppers and chive in a mixing bowl, then combine the blended ingredients, tumeric, ground cumin(geera) with the pork. Let this marinade
overnight.

Cooking; heat a pot with 3 tablespoons of oil, add a clove of
crushed garlic when the garlic turns brown, add 3 teaspoons of dry hot curry powder, wait a few seconds and add one cup of water, cook the curry until the water evaporates then add the pork, reserving the marinade.

Cover and slow cook until the juices in the pot dry out then add the marinade mixture and 3 teaspoons of cumin powder. cook until the pork is tender.
NotesServe with rice or alone with a hot peopper sauce made by combining lime juice peppers chopped onions and carrots in equal portions.

Enjoy, this is a recipie from trinidad, it might be too hot for some people.
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