Madras style pork shoulder curry with homemade spice mix
Tender pork in a hot, tomatoey sauce flavoured with your own blend of spices. No curry paste or stock needed.
- Time2 hr
- LevelMedium
- Costabout £2.20 a head
Ingredients
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Method
- 1
Heat the oil in a heavy pan and fry the onion for 10 minutes until golden. Stir in the garlic and ginger for 1 minute.
10 min - 2
Add all the spices and stir for 30 seconds.
- 3
Add the pork and stir until coated and the outside has turned pale. Cook for 5 minutes.
5 min - 4
Add the tomatoes and water, bring to a simmer, cover and cook gently for 1 hour 20 minutes, stirring now and then, until the pork is tender.
80 min - 5
Remove the lid for the last 10 minutes if the sauce is thin.
- 6
Cook the rice in boiling water for 10 minutes and drain. Stir the lime juice into the curry and serve.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.