15 ml (1 tbsp) tamarind pulp
225 ml (8 fl oz) water
50 g (2 oz) ghee (Clarified Butter) or oil
2 medium onions, finely sliced
3 clores garlic, crushed
15 ml (1 tbsp) vinegar
450 g (1 lb) pork, cut into cubes
3 g (3/4 tsp) curry powder
5 g (1 tsp) salt, or to taste
225 ml (8 fl oz) water
50 g (2 oz) ghee (Clarified Butter) or oil
2 medium onions, finely sliced
3 clores garlic, crushed
15 ml (1 tbsp) vinegar
450 g (1 lb) pork, cut into cubes
3 g (3/4 tsp) curry powder
5 g (1 tsp) salt, or to taste
method
1. Soak the tamarind in half the water for 10 minutes, then squeeze and strain off the juice.
2. Heat the fat and fry the onions.
3. Add the tamarind, garlic and vinegar. Fry. Add the meat and cook until well browned.
4. Add the curry powder and cook for a further 3 minutes.
5. Add the water and salt and simmer gently until the pork is tender
2. Heat the fat and fry the onions.
3. Add the tamarind, garlic and vinegar. Fry. Add the meat and cook until well browned.
4. Add the curry powder and cook for a further 3 minutes.
5. Add the water and salt and simmer gently until the pork is tender
serving amount
serves 4
rate this recipe
3.5
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