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Total Twaddle  |  Idle Chat.  |  Useful Twaddle  |  D.I.Y and Cooking  |  Topic: Gurkha Pork Curry 0 Members and 1 Guest are viewing this topic. « previous next »
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Taf
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« on: March 07, 2008, 09:52:19 AM »
I found this unusual Gurkha curry that uses pork...
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« Reply #1 on: March 07, 2008, 09:59:07 AM »
  Sounds tasty.
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« Reply #2 on: March 07, 2008, 10:12:09 AM »
I know they are small blokes, but 1Kg of meat for 10 blokes seems a little frugal... though I do remember they ate more rice than sauce...
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« Reply #3 on: March 07, 2008, 10:13:35 AM »
Quote from: Taf on March 07, 2008, 10:12:09 AM
I know they are small blokes, but 1Kg of meat for 10 blokes seems a little frugal... though I do remember they ate more rice than sauce...

  They burn the carbs quicker, I suppose.
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« Reply #4 on: March 07, 2008, 10:15:16 AM »
 Sounds good, will have to try that. Thanks 'Taf'
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Taf
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« Reply #5 on: March 07, 2008, 10:17:28 AM »
It struck me as unusual as I have never seen (or tasted) a pork curry before...

If anyone is ever in Aldershot, search out  Gurkha Curry House... you won't be disappointed!!
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« Reply #6 on: March 07, 2008, 10:20:17 AM »
Quote from: Taf on March 07, 2008, 10:17:28 AM
It struck me as unusual as I have never seen (or tasted) a pork curry before...

  I've cooked pork curries for some time now.  They work really well.  I think the original recipe I had, was Goanese.
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« Reply #7 on: March 07, 2008, 10:47:15 AM »
Goan Pork Curry? That sounds worth posting din
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Mike
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« Reply #8 on: March 07, 2008, 10:50:20 AM »
http://uktv.co.uk/food/recipe/aid/529666
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Taf
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« Reply #9 on: March 07, 2008, 10:51:49 AM »
Just found that one... and another that uses pork liver as well... and I love liver

Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate - it tastes even better with time!

INGREDIENTS:
1 kg pork (fat removed) and chopped into small 1/2" pieces
1/2 kg pork liver chopped into small 1/2" pieces
2/3 cup white vinegar (approx. 4.5 fl oz)
20 dry red chillies
1 tsp cumin seeds
1 tsp coriander seeds
7-8 peppercorns
6 cloves
1"piece of cinnamon
3 tbsps vegetable/ canola/ sunflower cooking oil
2 large onions chopped fine
15 cloves of garlic made into a paste
Thumb-sized piece of ginger made into a paste
Golf ball-sized lump of tamarind soaked in 1/4 cup of hot water

PREPARATION:
Grind the whole spices (dry red chillies, cumin and coriander seeds, cinnamon, cloves and peppercorns) in the vinegar and keep aside.
Heat a heavy-bottomed pan on a medium flame and add the meat and liver. Stir fry in their own fat till light brown. When done remove from the pan and keep aside.
Put the oil in the pan and heat on a medium flame. Add the onion and fry till light brown. Add the ginger and garlic pastes and fry for 2 minutes.
Add the ground masala paste made earlier and fry till the oil separates from it.
Add the fried pork liver and meat, the tamarind pureé, salt to taste and mix well.
Turn the fire down to a simmer and cook till the meat and liver are tender.

Hmmmm Tamarind... never been a fan of that... but if it's authentic I must give it a try....
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« Reply #10 on: March 07, 2008, 12:38:31 PM »
Quote from: Mike on March 07, 2008, 10:50:20 AM
http://uktv.co.uk/food/recipe/aid/529666

  That's pretty similar to the one I use, although I use wine instead of vinegar.

  You can make a nice curry with pork, by following a recipe for Thai Green curry, and using creamed coconut, and a tad more chilli.
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            Washing Up, NO!  Freezer Diving, hmm, not sure...
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Total Twaddle  |  Idle Chat.  |  Useful Twaddle  |  D.I.Y and Cooking  |  Topic: Gurkha Pork Curry « previous next »
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