Spicy Pork Curry Recipe - With Wine Match

Try this aromatic pork dish with its layers of complex spice with a vibrant, ripe white (not too dry) which will balance out the heat of the curry without overshadowing the rich flavours.
Ingredients
1 TBSP VEGETABLE OIL

1/2 MEDIUM ONION, CHOPPED

1 GREEN CHILLI, FINELY CHOPPED

2 CLOVES GARLIC, CRUSHED

1 TSP FRESH GINGER, GRATED

SALT TO TASTE

6 TOMATOES, SKINNED, DE-SEEDED AND FINELY CHOPPED

1/4 TSP GARAM MASALA

1/2 TSP CORIANDER POWDER
¼ TSP RED CHILL POWDER

250G PORK SHOULDER, WITH SOME FAT ON IT, CUT INTO 1” CUBES

3/4 TSP CUMIN SEEDS

1/2 TSP FENNEL SEEDS

1/4 TSP FENUGREEK SEEDS

1/4 TSP NIGELLA SEEDS

1/4 TSP MUSTARD SEEDS

150G NATURAL YOGHURT

190G BASMATI RICE

MANGO CHUTNEY, NAAN BREAD AND/OR PAPDUMS TO SERVE

Recipe Method

1. Heat the oil in a medium non-stick saucepan. Add the seeds and once the seeds are popping add the onions and chillies; cook until golden.


2. Make a fine puree of the ginger and garlic with a splash of water and add to the cooked onions.


3. Cook until all the excess moisture in the pan has dried off and the paste has fried for 20 seconds.


4. Add the pureed tomatoes, salt, powdered spices and pork, give everything a good stir add a splash of water, bring to the boil then lower the heat and simmer for 35-40 minutes or until the pork is cooked through.Then add the carton of natural yoghurt and stir through


5. While the curry is cooking, prepare the rice according to the cooking instructions.


6. Serve with rice, naan breads, papdums and a dollop of mango chutney on the side.



Wine Match

What's needed is a white that'll balance out the heat of this Spicy Pork Curry dish. Our suggestion would be to head for off dry white styles, though don't go too dry!


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