Keralan Style Pork in Coconut milk and Tomato Reduction

Cook Time:

30 - 40 minutes

Serves:

3 - 4 People

Keralan Style Pork in Coconut milk and Tomato Reduction

1 teaspoon cumin seeds
3 teaspoon coriander seeds
1 teaspoon fennel seeds
2 dried Thai red chillies
1 teaspoon powdered fenugreek
2 – 3 twists of salt
2 – 3 twists of black pepper
1 teaspoon ground turmeric
1 thumb sized piece of fresh root ginger
750 g pork loin steak or fillet
1 dessert spoon rapeseed or vegetable oil
400 g tin of chopped tomatoes
1 tin of red kidney beans
1 tin of coconut milk
1 tin of red kidney beans
1 dessert spoon of tamarind paste
1 organic lime

Start by preparing your ingredients so they are all ready to use when cooking. In a dry frying pan, heat the cumin, coriander and chillies turning constantly until they start to smoke a bit. Remove to a grinder and grind to a smooth powder, then add half a teaspoon of Turmeric and a teaspoon of powdered fenugreek and set aside. Now prepare the ginger by removing the outer skin and then finely grating, then set aside. Finally, add the red kidney beans to a sieve then thoroughly rinse them and lave to drain.

Remove the sinew and/or fat from the pork and cut into strips, then season the pork with salt and lots of black pepper and another half a teaspoon of turmeric. Continue by heating a dessert spoon of vegetable or coconut oil in a large saucepan, then add the pork strips and stir fry for 1 – 2 minutes turning constantly. Once done, remove the pork to a plate then add the ginger to the pan and stir fry for 1 minute before adding the ground spices and then the tin of chopped tomatoes. Stir thoroughly, bring to a simmer and cook stirring occasionally for 15 minutes.

Once the time is up, add the tin of coconut milk to the mix and stir thoroughly, then add the meat and cook for another 10 minutes on a high simmer stirring regularly. Once the time is up, stir in the tamarind paste and the juice of a lime then serve with rice.