Portugese Curry

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Portugese Curry

Portugese style Pork Curry
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Prep Time 30 mins
Total Time 30 mins
Cuisine Portugese
Servings 4 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.
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