Pork & potato korma

William

Sep 17

Another chapter in the "potatoes are versatile" book, we present you with a nice curry. This one was my request so crazy Debbie saw it as a ready steady cook style challenge. Contestants, let's get cooking!

Potatoes
Pork loin steaks
Coconut milk
Fresh single cream
Cumin
Cinnamon
Chilli flakes
Ginger
Allspice
Coriander
Fenugreek
Cloves
Nutmeg
Hot smoked paprika
Cardamon
Oregano
Onion granules
Thyme
Garlic powder
Mild chilli powder
Black pepper
Turmeric

Method:

We are going to start by cutting our potatoes into cubes and dicing the pork. Heat up a frying pan and fry the potatoes the minute they're diced. Once the pork is diced add that in too and keep stirring.

Whilst this is frying, heat up a saucepan and add 300ml of single cream to 400ml of coconut milk then bring to the boil. Once it's a little foamy add the following spices to the saucepan:

A sprinkle of hot smoked paprika
A moderate amount of fenugreek
A sprinkle of onion granules
A fuckload of cumin
A moderate amount of Allspice
A moderate amount of coriander
A sprinkle of cardamon
A sprinkle of black pepper

Stir this through then continue with:

A moderate amount of ginger
A sprinkle of mild chilli powder
A sprinkle of garlic powder
A sprinkle of chilli flakes
A moderate amount of cinnamon
A moderate amount of nutmeg
A sprinkle of cloves
A sprinkle of oregano
A sprinkle of thyme
A fuckload of turmeric

Stir this through until the spices blend in and change the colour of the liquid. Set the heat to low and let it simmer for 10 minutes before adding to the frying pan. Turn the heat on the frying pan to medium-low and let it simmer so that the sauce can be absorbed by the potatoes and pork. This should take 20-30 minutes.

I'm going to make some rice as a side dish so add some rice to a pot and boil the kettle. Add the boiling water to the rice and wait until the rice is nice and soft then drain any excess water and plate up.

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