INDIAN PORK CURRY
Indian style curry made with pork in rich and aromatic sauce
Provided by Nish Kitchen
Categories Side Dishes
Time 1h15m
Number Of Ingredients 22
Steps:
- Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.
- Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 1/2 cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
- To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.
- Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.
- Add enough water (1/2 -3/4 cup) to make thick sauce. Season with salt. Bring to a boil. Reduce heat and simmer for 3-4 minutes.
- Add cooked pork and chopped coriander (cilantro) leaves. Simmer for another 3-4 minutes.
- Garnish with more coriander (cilantro) leaves.
Nutrition Facts : Calories 714 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 41 grams fat, Fiber 4 grams fiber, Protein 68 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 484 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
PORK CURRY ON NOODLES
Make and share this Pork Curry on Noodles recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl combine ground pork, garlic, zest, and ginger. Using moistened hands mix until well combined. Shape into walnut-size balls.
- In a wok or frying pan heat the oil over medium heat. Add the curry paste and cook until aromatic (about 1 minute).
- Stir in the coconut milk and stock. Reduce heat to low and simmer gently for 3 minutes.
- Raise heat to medium and add the fish sauce and sugar, stir, then add the pork balls. Cook, stirring gently occasionally until the pork changes colour (about 5 minutes).
- Cook the noodles according to the directions on package, then arrange in noodle or soup bowls.
- Stir basil leaves, coriander leaves and green onions through the curry, spoon over noodles and garnish with the extra basil leaves. Serve immediately.
Nutrition Facts : Calories 463, Fat 34.9, SaturatedFat 11.1, Cholesterol 93.6, Sodium 1638.8, Carbohydrate 10.2, Fiber 1.4, Sugar 3.5, Protein 26.3
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
THAI RED CURRY WITH PORK AND NOODLES
Lime juice and fresh basil brightenpork and noodles in a red curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
- Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
- Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
- Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.
CURRIED SINGAPORE NOODLES
Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.
Provided by Galley Wench
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 4 quarts water to boiling.
- To the boiling water stir in 1 tablespoon salt and the noodles.
- Cook, stirring often, until the noodles are slightly underdone, about two minutes.
- Drain noodles and rinse under cold water and drain again and set aside.
- Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
- Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
- Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
- Transfer shrimp to clean bowl.
- Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
- Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
- Cook until the vegetables have softened, about 2 minutes.
- Stir in the garlic and cook until fragrant, about 15 seconds.
- Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
- Toss until ingredients are combined and noodles have heated through, about 2 minutes.
- For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.
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