Tomorrow marks the start of National Curry Week (10th – 16th). A week dedicated to the flavoursome, rich and utterly delicious dishes I’ve come to love.
I used to be a plain jane when it came to food. I couldn’t deal with spice and growing up in a small town didn’t really have as much opportunity to try different foods from around the world.
But now I’m in London that has all changed. There’s just so many different cuisines to try, and my boyfriend Alex has transformed my taste buds from liking Korma, and tolerating Tikka Masala, to loving Vindaloo, spicy jerk chicken and hot curry goat.
Last week, Veetee challenged me to make my own curry dish for National Curry Week. Loving a challenge (it always helps with the inspiration of what to cook), I obviously couldn’t wait to get hands on in the kitchen.
Taking inspiration from several Vindaloo recipes, I whipped up Chloe’s V-Pork Curry (V as it’s inspired by Vindaloo). A hot curry, consisting of a rich spicy base, made from a number of spices and herbs, and mixed with a pork stock. It’s pretty simple, and super tasty, if I do say so myself.
Here’s how it’s made:
Ingredients (serves 2-3):
For the Curry
- 400-450g diced pork
- 4 garlic cloves
- 1 large red onion
- 1 large handful of fresh coriander, finely chopped
- 1 tbsp. ginger, finely chopped
- 8 fresh green finger chillies
- 100ml red wine vinegar
- 4 tbsp. vegetable oil
- 2 pork stock cubes
- 2 tsp. garam masala
- 1 tsp. dried coriander
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. cinnamon
- 1/2 tsp. dried chillies
- Black pepper
- 1 pack of Veetee Basmati Rice
- Mini naans (We love the peshwari ones!)
1 – Finely chop the red onion, garlic and finger chillies. In a frying pan heat one tablespoon of oil, add the onion, garlic, ginger and chillies, and cook until golden.
2 – Reduce the heat. Add the red wine vinegar, remaining oil, fresh coriander and spices (garam masala, dried coriander, turmeric, cumin, cinnamon, dried chillies and a good twist of black pepper) to the pan and stir well. Cook over a low heat for 5 minutes.
3 – Whilst the curry base is cooking, in a separate pan flash fry the pork until brown on the outside.
4 – Add the pork to the curry base and stir well. In a jug, dissolve the two pork stock cubes in 250ml of water, and add to the pan. Stir to combine, cover with a lid and leave to simmer over a low heat for 50-60 minutes.
5 – Whilst the curry is finishing, heat the pack of Veetee Basmati Rice in the microwave for 2 minutes, and pop the mini naans in the toaster.
6 – Split the pack of rice between two dishes, top with a good spoonful of pork curry, and serve each dish with a naan.
What’s your favourite curry dish? I think I might try making a dahl next.
*I was challenged by Veetee to create my own curry dish, and provided with Veetee product. All views my own.