Preparation time: 20 minutes, plus marinating
Cooking time: 55-60 minutes
Each serving contains:Kcals: 306; g fat: 12.5; g saturated fat: 4.4
675g boneless leg of pork
4 green cardamom pods (elaichitode hue)
4 cloves (laung)
2.5cm piece of cinnamon stick, broken (dalchini)
½ teaspoon black mustard seeds (kale sarsonkebeej)
½ teaspoon black peppercorns (saabut Kale mirch)
3-8 dried red chillies, coarsely chopped (bareekkatelalmirch)
2 teaspoon Ginger Puree (adrakki puree)
2 teaspoon Garlic Puree (lahsunki puree)
2 tablespoons cider vinegar (vinegar)
250ml medium-sweet cider
2 teaspoons paprika (laal Shimla Mirch)
1¼ teaspoons salt to taste (namakswaadanusaar)
250g Boiled Onion Puree (ublepyaazki puree)
350ml warm water (gungunapaani)
½ teaspoon tamarind concentrate or 1 tablespoontamarind pulp (imlikarasyaguda)
1 teaspoon soft brown sugar (shakkar)
. Remove the rind from the pork and trim offany visible fat. Cut the lean meat into 2.5cmcubes and put in a large bowl
. Preheat a small pan over medium heat
. When hot,reduce the heat to low and add all the whole spicesand dried red chillies. Roast the spices gently for30-60 seconds, stirring all the time, until theyrelease their aroma. Transfer the spices to a plateand leave to cool for 5 minutes, then grind themfinely in a coffee or spice mill
. Thoroughlt mix the ginger and garlic purees,vinegar and ground roasted spices, then add to themeat. Stir until the meat is fully coated, cover andleave to marinate for 2-3 hours or overnight in therefrigerator. Bring the meat to room temperaturebefore cooking
. Put the meat and its marinade in a non-sticksaucepan, about 30cm in diemeter, and place overmedium-high heat. Stir until the pork turnsopaque, then pour in the cider. Bring just to theboil, cover the pan and reduced to the consistencyof a thin batter . Uncover the pan increase the heat slightly
.Continue to cook for a further 3-4 minutes or untilthe moisture has evaporated completely . Add the paprika and salt, cook for 2-3 minutesstirring constantly, then stir in the onion puree.
Continue to cook for 4-5 minutes, stirring regularly . Pour in the water and stir in the tamarind andsugar. Cover and simmer gently for 10-12 minutes,stirring occasionally. Serve with boiled basmati riceand a raita or a dry spiced vegetable dish
Thai Coconut Soup (Thai NaariyalShorba)
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce 1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
Salt to taste
1/4 cup chopped fresh cilantro
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1minute.
- Slowly pour the chicken broth over the mixture, stirring continuously.
- Stir in the fish sauce and brown sugar; simmer for 15 minutes.
- Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
- Add the shrimp; cook until no longer translucent, about 5 minutes.
- Stir in the lime juice; season with salt; garnish with cilantro.