Assam Pork Curry


500 g lean or marbled pork

    5 tbsp vegetable oil

Curry Spices:

8 tbsp chopped shallots
3 stalks lemon grass
5 tbsp chilli paste
2 tbsp meat curry powder
3 sprigs curry leaves

    5 pieces dried tamarind peel

Curry Sauce:

2 tbsp tamarind pulp
200 ml water for tamarind pulp
250 ml water

    200 - 250 ml coconut milk


2 tbsp light soy sauce
1 tbsp sugar
1 - 1 1/2 tsp salt


  • Slice pork into 2-cm (1-inch) thick chunks, or 6-mm thick stir-fry slices. combine tamarind pulp with two hundred mil water (squeeze and press the pulp in water along with your fingers) and strain to get the juice. Cut every lemon grass stalk regarding 2-3 inches off from its base. Discard the highest. Bruise gently with the pestle.
  • Heat up oil in a very cooking pan or preparation pot over medium heat. When hot, add shallots and stir-fry for a second more or less till aromatic. Then add altogether the remaining spices, and fry along till the mixture is aromatic with the aroma of the combined spices. watch out to not burn the spice combine - if it gets too dry, add one to a pair of tbsp of coconut milk to the combo.
  • Add pork slices and still fry, ensuring that pork slices area unit well coated with the spices. Fry for regarding five minutes.
  • Pour within the tamarind juice, water and coconut milk. combine well and convey mixture back to a delicate boil. Add seasonings and scale back heat to permit for light cookery. still simmer for regarding half-hour or till the meat is tender, and gravy is of your required consistency (please scan instruction Notes below.


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