Learn from Hari and Emily how to create a delicious pork steak curry
The talented Hari Ghotra showcases how by using a few spices you can transform cuts like pork loin steaks into a delicious midweek curry. She collaborated with Emily Leary, A Mummy Too, to cook up this lovely deliciousness Keralan Pork Pandi. Check out the video and recipe below.
Keralan Pork Pandi - South Indian Coconut-Pork Curry
600g - 900g pork loin steak or fillet
2 tablespoons rapeseed oil or coconut oil
1 tsp fennel seeds (you can leave these out)
2 dried red chillies (you can remove these if you like your food mild)
2 onions, finely diced
5 garlic cloves, minced
Freshly ground black pepper
1 teaspoon ground turmeric
400g tinned tomatoes
1 fresh green chilli, chopped
1 tablespoon freshly grated ginger
2 teaspoons cumin seeds, ground or cumin powder
1 teaspoon coriander seeds, ground coriander powder
200g coconut milk (low fat if you prefer)
100g green beans, trimmed
Handful fresh coriander leaves, chopped
- Heat a wide pan and add the oil, once hot add the whole fennel seeds and red chillies (if you are using them).
- Add the onions and sauté until they start to brown then add the garlic.
- Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.
- Stir the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir through.
- 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 minutes.
- 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.