Pork chop, apricot and coconut curry
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Ingredients
- 2 pork chops , on the bone and weighing around 250g each
- 2 tbsp of vegetable oil
- salt
Curry
- 2 tbsp of vegetable oil
- 2 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 handful of curry leaves
- 6 green cardamom pods
- 2 cloves
- 1 cassia stick, 2 inches long
- 1 star anise
- 1 onion , finely diced
- 3 garlic cloves , crushed
- 1 knob of fresh ginger , 2 inches long, grated
- 1 tsp tomato purée
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp amchur powder
- 400ml of pork stock , or water
- 1 tin of chopped tomatoes
- 1 handful of dried apricots
- 200ml of coconut milk
Garnish
- 1 bunch of coriander , leaves picked
- 1 handful of crispy shallots , or crispy fried onions
Method
1
To make the curry sauce, heat the vegetable oil in a large saucepan over a medium-high heat, then add the whole spices. Fry for 10-15 seconds until they smell aromatic and the mustard seeds start to pop, then add the chopped onion. Cook, stirring regularly, until translucent and slightly coloured
2
Add the garlic, ginger, ground spices and tomato paste and cook out for a couple of minutes, then add the stock, tinned tomatoes and dried apricots. Simmer gently for 30 minutes
3
Add the coconut milk and stir into the sauce. Taste and season at this point – you can add more coconut milk if you like a creamier texture and more pronounced coconut flavour. Simmer gently for another 10 minutes
4
Meanwhile, heat a frying pan over a high heat with a splash of vegetable oil. When the oil is shimmering, season the pork chops and sear on both sides until golden brown (about 3 minutes on each side). Remove the pork chops and allow the meat to rest for 10 minutes, then warm through gently in the curry sauce
5
To finish, top the curry with a handful of crispy onions and plenty of coriander
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Pork chop, apricot and coconut curry
