Turmeric Pork Curry
When I was a kid, coconut was the gateway for me to try just about any Indian dish, and I firmly believe that rule applies to adults, too. This recipe is perfect for people who are afraid to try Indian food; it’s gently spiced, creamy and impossible not to love. I serve it over rice to soak up every bit of the sauce.
3 tablespoons (45 mL) coconut oil or ghee
2 onions, sliced
2 teaspoon (10 mL) kosher salt (approx.)
2 teaspoons (10 mL) ground cumin
1 tablespoon (15 mL) ground turmeric
1/2 teaspoon (2 mL) Kashmiri chili powder
1/4 cup (60 mL) minced ginger
4 garlic cloves, minced
10 curry leaves, torn into pieces
1 green Thai chile, minced
1/2 cup (125 mL) water
1 1/2 pounds (750 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
1 can (14 oz/398 mL) full-fat coconut milk
1/2 cup (125 mL) chopped fresh cilantro leaves
1. Using the Sauté function on High, heat the coconut oil for about 1 minute, until shimmering. Add the onions and cook for about 4 minutes, stirring occasionally, until softened.
2. Stir in the salt, cumin, turmeric and chili powder; cook for 1 minute, until fragrant. Add the ginger, garlic, curry leaves, and chile; cook for 2 minutes, until fragrant. Stir in the water, using a wooden spoon to scrape up all the browned pieces from the bottom of the pot. Stir in the pork and coconut milk.
3. Secure the lid and cook on high pressure for 30 minutes.
4. Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the lid and, using the Sauté function on Low, simmer the sauce for about 3 minutes, or until it thickens a bit; it should be pretty creamy. Taste and add more salt if needed. Stir in the chopped cilantro and serve.