Mustard-Spiced Pork Curry
A bold and flavorful pork curry infused with roasted mustard spices, aromatic curry leaves, and a rich tomato-based sauce.
Equipment
- Cast-iron frying pan
- Coffee grinder or spice grinder
- Large lidded non-stick pan
- wooden spoon
Ingrediënten
For the mustard spice mix:
- 2 tbsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tsp whole fenugreek seeds
- 1 tsp whole brown mustard seeds
- 1 tsp whole black peppercorns
- 2 whole dried hot red chillies
- 5 whole cloves
For the pork:
- 550 g boneless pork shoulder cut into 2.5 cm cubes
- 1 tbsp fresh ginger peeled and finely grated
- 6 garlic cloves peeled and crushed to a pulp
- 1¼ tsp salt
- ¼ tsp ground turmeric
- 3 tbsp corn oil or peanut oil
- ½ tsp whole mustard seeds
- 15 –20 fresh curry leaves if available
- 255 g tomatoes peeled and finely chopped
Instructies
- To prepare the mustard spice mix, heat a cast-iron frying pan over medium heat.
- Add all the whole spices and stir-fry until they darken slightly and release a roasted aroma.
- Let them cool, then grind them finely in a spice grinder.
- Store extra spice mix in an airtight jar for future use.
- Rub the pork cubes with ginger, garlic, salt, and turmeric.
- Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
- Heat the oil in a large, lidded non-stick pan over medium-high heat.
- Once hot, add the mustard seeds.
- When they start popping, immediately add the curry leaves, followed by the pork and its marinade.
- Stir-fry for a minute, then cover and cook for 5 minutes, stirring occasionally.
- Sprinkle in 5 teaspoons of the mustard spice mix and stir for a minute.
- Add the chopped tomatoes and cook until they become pulpy, about 2 minutes.
- Pour in 250 ml of water, bring to a boil, then reduce the heat.
- Cover and simmer for 50–60 minutes, stirring occasionally, until the pork is tender.
- Check for salt and adjust seasoning before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with steamed basmati rice and dark leafy greens for a balanced meal.
Wine Advice:
A full-bodied red wine, such as Shiraz or Zinfandel, complements the rich, spicy flavors of this dish.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 10 g | Protein: 32 g | Fat: 24 g | Fiber: 3 g | Sugar: 5 g | Salt: 1.3 g
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