Pork chop, apricot and coconut curry

1 hour 30 minutes


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


  • 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


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


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
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
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
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
To finish, top the curry with a handful of crispy onions and plenty of coriander