Not as scary as it sounds as you can control the amount of heat you want.. this recipe makes a hot but tasty dish without burning your mouth off! The use of vinegar makes this distinctive not a shed load of chillis.
Really simple to make too but make sure you start well in advance and marinade your meat for at least 8 hours if not overnight.
I got this recipe from the BBC Good Food Magazine.
1kg pork shoulder, trimmed and cut into bite-sized cubes ( or any other meat you would prefer
3 tbsp vegetable oil
2 large onions, finely chopped
1 tbsp mild chilli powder
250ml chicken stockhandful coriander leaves
6 green cardamom pods
½ tsp black peppercorns
125ml red wine vinegar – White will do if you don’t have red.
1 heaped tbsp finely grated ginger
4 large garlic cloves, finely grated
1 tsp golden caster sugar
6 small dried chillies – adjust according to your taste – this makes a fairly hot curry.
pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
Bash the cardamom pods to remove the seeds and grind these with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, mix everything together and pour over the pork in a bowl. Cover and leave to marinate for at least 8 hrs, preferably overnight.
Heat the oil in a frying pan and cook the onions until starting to soften. Add the chilli powder to the pan and cook for 1 min. Take the pork out of the marinade and add to the pan and cook for about 5 mins, stirring so it doesn’t burn. Add the marinade to the pan with the stock and bring to the boil.
Simmer and cook for 40-45 mins until the meat is soft and the sauce thick. There wont be a lot of sauce, it should be sticky in consistency. Pick out the dried chillies as these can be quite nasty if you swallow one whole! scatter with chopped coriander and serve with rice and naan or chapatti.
A really tasty and rich dish that is really simple.
Sorry no photo this time as I scoffed it too quick, but everyone knows what a curry looks like!