Curried Pork and Brussels Sprouts
Another dish that I return to every now and then.
Ingredients
For
three:
2 tbsp oil
1 bay leaf
3 cloves
3 green cardamom pods
2 cm cassia bark
1 tsp jeera seeds
5 black pepper corns
1 big onion, chopped
3 cloves of garlic, minced
2,5 cm ginger, grated
2 green chillis, chopped
1 tsp coriander powder
1 tsp turmeric
0,5 tsp paprika powder
0,5 tsp salt
2-3 tomatoes, chopped
1 tsp tomato puree
400 g pork, chopped into 2 cm pieces
300 g Brussels sprouts
0,5-1 tsp garam masala (according to taste)
Instructions
1. Wash the Brussels sprouts. Remove the outer leaves and the
stem. Cut into four pieces, or two, if small.
2. Heat the oil in the frying pan. Add the bay leaf, cloves,
cardamom, cassia, jeera and black pepper. Add onion and fry
in medium heat until the onion has become translucent and golden
yellow in colour.
3. Add garlic, ginger and green chillies. Fry for two minutes.
4. Add the coriander, turmeric and paprika powders and salt.
5. Add the tomatoes. Mix and fry for a few minutes until the
tomatoes have dissolved. Add the tomato puree too. Add a drop
of water if needed.
6. Add meat. Raise the heat and fry for a few minutes constantly
stirring.
7. Reduce the heat and simmer under a lid for 20 minutes. Stir
every now and then.
8. Add the Brussels sprouts. Raise the heat and stir until the
vegetables are covered with sauce. Add a drop of water if needed.
9. Reduce the heat and let it simmer under the lid for half
an hour.
10. When the curry is just about ready, add garam masala according
to taste.
11. Serve with rice and raitha.
