Tonight's Dinner: Pork Curry wth Basmati Rice & Veg

I adapted this from a book called Small Adventures in Cooking by James Ramsden. It was supposed to be for goat, which they don't sell locally, so I made some pork chops instead. This was pretty good.

Pork Curry

6 tsp coriander seeds

6 tsp fennel seeds

3 tsp cumin seeds

6 cloves

6 tsp hot chili powder

1.5 tsp cinnamon

3-4 thick pork chops*

2 onions, thinly sliced

4 cloves garlic, sliced

4 chiles, sliced and deseeded**

6 tsp nigella seeds***

3 tbsp tomato paste

4 cups chicken broth

Salt and pepper

6 tbsp plain greek yogurt****

6 shallots, sliced

Handful of cilantro, chopped

Put a dry frying pan over MED heat and add the whole seeds and the cloves. Toss, shaking the pan every now and then , for a minute or so until brown and fragrant. Turn off heat and add to a mortar and pestle or a coffee grinder (used only for grinding seeds, not coffee.) Grind. Mix in the chili powder and cinnamon. Combine. Rub the mixture over the pork chops and let them sit, refrigerated, for at least an hour, or more.

Meanwhile, heat a little oil in a large saucepan and fry the onions, for a couple of minutes, until soft. Add the garlic, chiles and nigella seeds and stir for another. Add the tomato paste and chicken broth. Season to taste and bring to a boil. Cover and cook over a LOW heat, for at least 1/2 hour up to 1 hour.

While the sauce is cooking, preheat another skillet over MED-HIGH heat. Drizzle with a bit of oil and then add the chops. Cook until browned, on both sides, about 5-6 minutes each side. Set aside.

Once the sauce is cooked, LOWER the heat and then add the chops and let them cook with the sauce for a few minutes. Preheat a small skillet over MED-HIGH heat. Drizzle with a bit of oil and then add the shallots. Cook until brown and crisp. Remove to a paper towel to drain.

Remove chops to a plate. Take the pan off the heat and add the yogurt. Stir to combine.

To serve: Place some basmati rice on the plate. Top with one chop, some of the onions and sauce and then top with some of the crispy shallots and a sprinkle of chopped cilantro.

Risa’s notes:

*original recipe calls for a 3.5 lb leg of goat, boned and cut into chunks.

**Original recipe calls for chiles. I omitted them and sprinkled hot sauce at the table.

***Nigella seeds can be found online and at any good Indian store.

****Original recipe called for thick plain yogurt. Use what you can find. Just make sure to remove the pan from the heat before adding.

Yield: 3 servings

Source: Small Adventures in Cooking by James Ramsden

Posted by RisaG 6/19/12