- 1 onion, roughly chopped
- 6 fresh green chillies, deseeded and chopped
- 6 garlic cloves, chopped
- 2 tsp grated fresh root ginger
- 1 tbsp ground coriander
- 2 tsp ground cumin
- large bunch of fresh coriander leaves, roughly chopped
- 150 ml water
- 2 tbsp vegetable oil (I used sunflower oil)
- 400g boneless shoulder of pork fillet (or boneless skinless chicken thighs), cut into strips
- 250 ml pork (or chicken) stock
- 4 medium-sized potatoes, peeled and quartered – optional
- 1/2 – 1 tbsp chilli powder or flakes, optional – for added spiciness
- seasalt & pepper, to taste
- Blend onion, chillies, garlic, ginger, ground coriander, cumin, fresh coriander and water (I put in oil instead of water) to a fairly smooth paste. Set aside.
- Heat oil in a large non-stick frying pan and add blended paste.
- Fry, stirring constantly, for 2 mins and then add pork.
- Fry, stirring, for abt 2 mins and then add stock.
- Mix well, cover and cook gently for 10-12 mins or till pork is tender and cooked. (I added quartered potatoes 5 mins before masala’s ready. We like to have potatoes in our curries.)
- Season with salt and pepper and serve hot.
We had it with aubergine & cabbage stirfry, semi-hardboiled eggs and roti paratha.. It wasn’t spicy at all and it would also go well with rice.. We had a delish and fullfilling dinner.. 🙂
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