Fijian Pork Pineapple Curry Recipes

PORK AND PINEAPPLE CURRY

Steps:

• In medium bowl, rub pork slices with 1 tablespoon curry paste. Pork can be marinated and refrigerated up to 1 day in advance.
• In 5-quart saucepot, heat oil on medium-high until very hot, but not smoking. Add pork. Cook 3 to 4 minutes or until starting to brown, stirring occasionally. With slotted spoon, transfer pork to medium plate; set aside.
• To same pot, add remaining 1 tablespoon curry paste. Cook 30 seconds, stirring. Add broth, coconut milk, cauliflower, zucchini, and 1/2 teaspoon salt, scraping up browned bits. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
• Meanwhile, from lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice; add to skillet, along with pineapple and pork. Cover and cook 6 to 8 minutes or until vegetables are tender and pork is cooked through (145 degrees F), stirring occasionally.
• While mixture cooks, reheat rice as label directs. Remove curry from heat. Stir in basil. Divide rice among 6 serving plates. Top with curry.

FIJI-INDIAN CHICKEN CURRY

Steps:

• Chop chicken into bit size stewing pieces.
• Finely chop 1 onion and slice the other onion and set aside.
• Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
• Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
• Heat canola oil in stewing pot.
• Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
• Add curry leaves. Watch out for oil splatter.
• Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
• Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
• Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
• Stir and let cook until water comes out of chicken.
• Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
• Stir in remaining sliced onion.
• If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
• If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
• Add chopped coriander leaves and lemon juice. Remove from heat.
• Serve over rice. Enjoy! ;-).

PORK AND PINEAPPLE COCONUT CURRY

Steps:

• Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
• Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
• Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
• Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
• Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.

FIJIAN PORK & PINEAPPLE CURRY

Steps:

• Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
• Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine.
• Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender.
• Served on mashed kumara or steamed rice and top with a few roast cashew nuts.
• Serves 2.