Hot and Sour Pork and Potato Curry with Rice
This Goan based recipe uses a lot of chilli which can be toned down or omitted according to your own taste.
We cooked the pork and potato curry first and gave it 5 hours in the slow cooker and then added the rice for a further 40 minutes. Both the pork curry and the rice contain whole spices which are meant to be removed rather than eaten.
We've been experimenting with thermal cooking courtesy of Allan and Lindi Rush who distribute the 'Shuttle Chef' slow cooker made by Thermos. The curry can also be cooked on a normal stovetop. Cook it covered, on a low simmer, for 2 hours after the last ingredients have been added. The cooking time of stovetop rice can be reduced to 12 minutes after it has come to a boil. Turn the heat to very low and cover tightly. Do not disturb or open it. Fluff it gently with a fork, remove it from the heat and let it stand, covered for a further 5 minutes before serving.
The absorption method of cooking rice delivers nicely separated grains. On a regular stovetop with an airtight seal around the lid we would only cook the rice for 12 - 15 minutes. The Shuttle Chef provides a much gentler delivery of heat that takes a little longer but produces rice every bit as good as traditional cooking methods.
1 kg lean pork diced into large cubes
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon ground paprika
3 tablespoons peanut oil
4 - 8 dried red chillies, according to taste
4 tablespoons white wine vinegar
1 teaspoon whole black mustard seeds
1 teaspoon whole cumin seeds
½ teaspoon whole fenugreek seeds
2 x 1 inch pieces of cinnamon stick
20 curry leaves
6 whole green cardamon pods
4 whole cloves
2 large brown onions, halved and sliced into paper-thin half rings
6 whole garlic cloves
1 inch cubed piece fresh ginger
1 stalk fresh lemon grass, lightly bruised
4 potatoes, peeled and quartered
1 tablespoon tamarind paste
4 whole fresh red chillies, split at the tip
salt to taste
Blend and rub the 4 ground spices into the pork until each piece has an even coating. Set aside.
Pour ¼ cup of boiling water over the dried chillies. Add the vinegar and set aside for 10 minutes. Grind or blend to a smooth paste.
Grind or blend the garlic and ginger to a smooth paste. Set aside.
Heat 1 teaspoon of oil in the base of the cooking pot. Brown the pork pieces in an uncrowded, single layer over a medium/high heat. Remove and set aside. Repeat this process in several batches until all the pork is browned.
Add the remaining oil and fry all of the whole spices and curry leaves for 1 minute. Stir constantly.
Add the sliced onion and stir fry until the onion turns a deep brown colour. This can take 10-15 minutes. The onions need to be cooked until they are on the verge of burning. This imparts deep rich colour and flavour.
Now add the garlic/ginger paste and cook for another 5 minutes, stirring frequently.
Add the chilli/vinegar paste and cook until the vinegar has reduced by half.
Return the pork to the pot and stir until it is coated in the onion and chilli mixture.
Add the potatoes, lemon grass and whole fresh chillies. Stir.
Add the extra water until the ingredients are just covered.
Stir in the tamarind paste and add salt to taste.
Bring to a boil and cook on a rolling simmer for ten minutes to fully heat all the ingredients in the pot.
If you're cooking on a regular stovetop, reduce the heat to a gentle simmer, cover and cook for 2 hours, stirring occasionally.
If you're using a Shuttle Chef cover and place the cooking pot into the insulated outer pot. Close the outer lid and leave for 5 hours.
1½ cups of Basmati or long grain rice
2 teaspoons of peanut oil
12 curry leaves
8 cardamon pods
2 cups of chicken stock
salt to taste
Wash the rice several times until it is free of starch and then soak in a bowl covered in water for 30 minutes.
Drain the rice and allow to stand for a minimum of 1 hour.
When the rice has completely dried heat the oil in the upper cooking pot or the Bain Marie.
Add the cardamon pods and curry leaves and stir fry for 1 minute.
Now add the rice and stir fry until each grain is coated in the oil. 2-3 minutes.
Add the chicken stock and bring rapidly to the boil.
Stir constantly on a medium simmer for 3 minutes.
Cover and place above the curry in the Shuttle Chef.
Cook for 35-40 minutes. Remove, fluff gently with a fork and serve immediately.
Our review of the Shuttle Chef thermal cooker
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