Pork chop, apricot and coconut curry

2
1 hour 30 minutes

Ingredients

  • 2 pork chops, on the bone and weighing around 250g each
  • 2 tbsp of vegetable oil
  • salt

Curry

  • 2 tbsp of vegetable oil
  • 2 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 1 handful of curry leaves
  • 6 green cardamom pods
  • 2 cloves
  • 1 cassia stick, 2 inches long
  • 1 star anise
  • 1 onion, finely diced
  • 3 garlic cloves, crushed
  • 1 knob of fresh ginger, 2 inches long, grated
  • 1 tsp tomato purée
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp amchur powder
  • 400ml of pork stock, or water
  • 1 tin of chopped tomatoes
  • 1 handful of dried apricots
  • 200ml of coconut milk

Garnish

  • 1 bunch of coriander, leaves picked
  • 1 handful of crispy shallots, or crispy fried onions

Method

1
To make the curry sauce, heat the vegetable oil in a large saucepan over a medium-high heat, then add the whole spices. Fry for 10-15 seconds until they smell aromatic and the mustard seeds start to pop, then add the chopped onion. Cook, stirring regularly, until translucent and slightly coloured
2
Add the garlic, ginger, ground spices and tomato paste and cook out for a couple of minutes, then add the stock, tinned tomatoes and dried apricots. Simmer gently for 30 minutes
3
Add the coconut milk and stir into the sauce. Taste and season at this point – you can add more coconut milk if you like a creamier texture and more pronounced coconut flavour. Simmer gently for another 10 minutes
4
Meanwhile, heat a frying pan over a high heat with a splash of vegetable oil. When the oil is shimmering, season the pork chops and sear on both sides until golden brown (about 3 minutes on each side). Remove the pork chops and allow the meat to rest for 10 minutes, then warm through gently in the curry sauce
5
To finish, top the curry with a handful of crispy onions and plenty of coriander