Pork & Potato Curry

Pork & Potato Curry

This week, IHCC's theme is East Meets West, whereby we get to choose to cook Diana Henry's fusion dishes with a global influence. So, I choose her Keralan Potato Curry and I add some pork because I absolutely adore curried pork and potatoes!

Recipe adapted from here.

Ingredients:
(Serves 2)

Note: I've scaled down the recipe.

2 tablespoons rice bran oil
1/2 large yellow onion, finely chopped
1 cinnamon stick
Seeds from 4 cardamom pods
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1-inch chunk ginger, peeled and grated
3 green chilies, seeds removed & chopped
2 palm-sized pork shoulder loin, cut into cubes
2 medium potatoes, peeled and cut into cubes
10 cherry tomatoes, halved
Scant 1 cup light coconut milk
Salt and pepper
Coriander leaves, for garnishing

How to:

1. Heat up oil in a saucepan and sauté the onions over medium heat until soft and golden.

2. Add all the spices, ginger, and chopped chilies, and cook until fragrant. Add pork, potatoes, and tomatoes, and cook for about five minutes, stirring from time to time to prevent the ingredients from sticking to the pan.

3. Add coconut milk, season with salt and pepper, and cook for 20 minutes over medium heat, until the potato is completely tender (fork-tender). Add splashes of water if content is drying up too fast.

4. Garnish with coriander leaves and serve hot with steamed rice.