Pork Jalfrezi

Pork Jalfrezi

A hugely popular curry to tempt you this Friday night, packed full of delicious fresh flavours, easy and healthy. A spicy pork curry where the meat is marinated in sweet and sour tomato sauce, cooked in a rich tomato gravy and stir fried vegetables for added crunch and freshness. I don't like yoghurt and have left it out but stir a few tablespoonfuls through your tomato gravy if you so wish.

Equipment:

Deep casserole dish.

   The pork.

In a large bowl,

-800g pork leg, cut into chunks, with

-60g tomato sauce.

-2tbsp balsamic vinegar.

-1tsp sea salt.

Mix well and leave to marinate for an hour or so.

   The sauce.

-2tbsp chopped ginger.

-2 cloves garlic, chopped.

-2 onions chopped.

-350g fresh tomatoes, chopped.

-a few stalks fresh coriander.

Leave until needed.

   The Vegetables.

-1tsp cumin seeds.

-2 sliced peppers.

-1 sliced onion.

-2 sliced tomatoes.

   The spices.

In frying pan, dry roast,

-1tbsp cumin seeds,

-1tbsp coriander seeds,

-3 cloves,

-1tsp peppercorns,

-1/2 stick cinnamon,

-4 dry chillies (adjust according to your taste)

Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.

In the casserole dish, brown,

-the marinated pork.

Cook, stirring occasionally until the meats pieces have taken on colour, add

-chopped onions,

- chopped garlic,

-chopped ginger,

-plenty of sea salt, stir fry for about 5-10 minutes, add

-ground spices, 

-1tsp turmeric,

-1tsp paprika.

Stir to coat the meat in the spices then add,

-chopped tomatoes,

-fresh coriander,

-200ml water.

Stir together.

Cover with a lid and leave to cook for around 30-35 minutes, stirring occasionally.

In a frying pan, with a tablespoon of vegetable oil, stir fry 

-the vegetables.

-pinch of salt.

Cook, stirring occasionally, until vegetables have softened.

When the curry is ready to serve, stir through the vegetables.