Ooroomas rathu curry

Ooroomas rathu curry

Pork red curry

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg pork belly
8-10 large dried red chillies
1 tablespoon tamarind pulp
1/2 teaspoon ground turmeric
2 onions, 1 roughly chopped and 1 thinly sliced
5 garlic cloves
1 1/2 teaspoons fresh ginger, chopped
5 cm stick cinnamon
2 teaspoons salt
1 stem lemongrass
or 2 strips lemon zest
10 curry leaves
1/4 teaspoon fenugreek seeds
1 pandanus leaf, (optional)
125ml thick coconut milk
1 tablespoon oil or melted ghee
2 tablespoons lemon juice

Method

  1. Cut the pork into 5 cm cubes and put into a saucepan. Remove the stalks and the seeds from dried chillies and soak them in 185 ml hot water for 10 minutes. Soak the tamarind pulp in 125 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  2. Put the chillies and their soaking water into a food processor with the turmeric, chopped onion, garlic and ginger and process until smooth. Add to the pork in the pan, with the cinnamon stick and tamarind liquid. Add the salt, half of the lemongrass, half of the curry leaves, half of the fenugreek seeds and half of the pandanus leaf, if using. Bring to the boil, then reduce the heat to low, cover, and simmer until the pork is tender. Add the coconut milk and simmer, uncovered, for a further 10 minutes.
  3. Heat the oil in a separate saucepan over medium heat. Add the sliced onion and the remaining lemongrass, curry leaves, fenugreek seeds and pandanus leaf. When the onion is golden, add the pork mixture and lemon juice, stir to combine, and simmer over low heat for about 5 minutes. Serve with rice and accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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