These past couple of days I was home visiting my sweet twin sister. It was nice to come home and catch up. Besides visiting the region, we have been cooking together. I learned to make some leaven to make my own bread. We made some chocolate truffles with a hazelnut filling, and many other things. Unlike my family, her family will eat everything!!! Asian, Indian, Mexican, Italian.. everything! So it has been very nice to eat a large array of cuisine. This evening she chose to make a Curry and Coconut Pork. She called this recipe: Korma.
I really loved this dish for several reasons: it tasted great, it cooked quite fast, it required few ingredients and it could be adapted to include other meat or even vegetables.
Korma is an Indian dish, but like many recipes it varies according to region. Sometimes you will find yogurt, cinamon and many other ingredients. I am not sure where this recipe comes from, except that it was the one my sister taught me. I hope that you will enjoy it as much as I have.
Recipe for 4-6:
- 2 lbs. of Pork ( 0r any other meat: chicken, fish, lamb)
- 1 large onion, or 2 medium-sized onions
- 3 garlic cloves pressed
- 2 tbsp of Curry
- 2 tbsp. of coriander
- 2 tsp of cumin
- 2 tbsp of turmeric
- 1 can of coconut milk
- 1 cup of broth
- Olive oil
- salt and pepper to taste
- In a large pot, warm up the olive oil and when the oil is warm, saute the onions until they are translucent. Add the garlic and saute it as well.
- Remove the onion from the pot and set aside.
- In the same pot, warm up another tbsp of olive oil and saute the pork so that it is “brown on all sides”.
- Add the onions, the coconut milk, the broth, the curry and all the other ingredients and bring the mixture to boil.
- When the mixture has come to boil, lower the temperature to low and cook for 30 minutes.
- Serve as is, or with coconut rice. Et voila!
Bon Appetit and Happy Cooking!!!