Wednesday, 22 October 2014

The Pork Curry Plunge

A dish I've been trying to make, perfect and call my own is curry. So on one weekend, I took the plunge.


Mis en place: prepared items for curry while shallots being fired


Nothing special: pork, potatoes, carrots, tomatoes and Baba's (meat) curry powder.


Shallots being sautéed; hard to prep but work better than red onions


First, sliced shallots are sautéed in oil. Then, came the grated ginger and garlic. After stirring for a while till it smells good, in went the tomatoes, followed by the pork about ten minutes later. Thought I'd try not browning the meat first.


Pre-curry pork, tomatoes and sautéed herbs


When the meat looked all cooked on the outside, the water went in, followed by curry powder (the whole packet) and the root vegetables. After seasoning with salt, all that stewed for about thirty to forty minutes.


Final product, ready to be dried out


After which, the lid came off and the curry (which looked like pie filling - ARGH! - by now), is allowed to cook and dry out a bit for fifteen to twenty minutes. I kept stirring every six to eight minutes to keep the bottom from burning.

Final product is poured out into a bowl, finished with a bit of olive oil and served.


Not like what I'd thought it would be, but still edible


Major complaints: lumpy gravy, melting root vegetables, and still too much gravy. Also, it lacked a certain kind of sweetness (there's no sugar in the house and these days I sweeten my beverages with honey).

I picked out the most solid bits from the bowl and put them on a plate. ...Ah, that is what it's supposed to look like.


Worked much better with less gravy; wish I had some rice, though


Thinking of using another fruit, maybe grated apples. Might also want to blitz the whole lot with a blender for a finer gravy.

Still, not bad for a prototype curry.

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