Name: Portugese Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 675 gm Lean leg of pork, off the bone without fat; 3 tbsp Ghee or oil; 6 flakes Garlic (chopped); 225 gm Onions (finely chopped); 2 tbsp Lemon juice (30 ml); 1 tbsp Garam masala powder; 15 gm Coriander leaves (chopped); 4 nos Fresh red cayenne chillies (finely chopped); 3 nos Bay leaves (Karuga/Vazhana ela); 10 nos Cloves (Grambu); 6 nos Cardamom (Elakka); 5 cm Cinnamom (Karugapatta); 1 tsp Cumin seeds (Jeerakam); For the marinade:; 200 ml Red wine; 2 tbs Red wine vinegar (30 ml); 6 flakes Garlic (crushed); 3 tbsp Red chillies (finely chopped, Kollamulaku); 1 tsp Coriander powder; 1/2 tsp Cumin powder (Jeerakam); 1 tsp Salt

Portugese Curry

Portugese style Pork Curry

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Prep Time 30

Total Time 30

Cuisine Portugese

Servings people

Ingredients

675 gm Lean leg of pork, off the bone without fat
3 tbsp Ghee or oil
6 flakes Garlic chopped
225 gm Onions finely chopped
2 tbsp Lemon juice 30 ml
1 tbsp Garam masala powder
15 gm Coriander leaves chopped
4 nos Fresh red cayenne chillies finely chopped
3 nos Bay leaves Karuga/Vazhana ela
10 nos Cloves Grambu
6 nos Cardamom Elakka
5 cm Cinnamom Karugapatta
1 tsp Cumin seeds Jeerakam
For the marinade:
200 ml Red wine
2 tbs Red wine vinegar 30 ml
6 flakes Garlic crushed
3 tbsp Red chillies finely chopped, Kollamulaku
1 tsp Coriander powder
1/2 tsp Cumin powder Jeerakam
1 tsp Salt

Instructions

Cut the meat into four cm cubes.
In a large non-metallic bowl, mix the meat and the marinade. Cover and refrigerate for at least two days.
Heat the ghee or oil in a kadai or wok.
Stir-fry the garlic and the spices for a minute.
Add the onions and continue to stir-fry for about eight minutes.
Combine the fried ingredients and the pork along with the marinade in a 2.75 litre casserole.
Place in an oven preheated to 90 C/375 F/Gas 5.
Add a little water after 20 minutes, if required.
Repeat 20 to 25 minutes later, adding the remaining ingredients.
Cook for a further 20 to 25 minutes or until the pork is completely tender.