Hot Pork Curry with Roti

I really am not very good at cooking Indian food. I like eating it, but there aren't a whole lot of good Indian restaurants here, and frankly, I always order the same thing. (Chicken Korma. Or, possibly, a Biryani.) I would love to be able to cook it though, and cook it really well. I think I need a coach!

This one is by no means authentic. At all. But it is pretty good, and it's very easy. You can add more spices as you like, it would probably benefit from a bit more experimentation. The roti bread is delicious and is great for scooping up the curry - but serve rice as well if you like, I think I will next time.

Hot Pork Curry
Serves 4-5

1 kilo pork, in large dice
4 onions, sliced
4 tomatoes, in wedges
1 tsp caraway seeds
neutral oil
1-2 tbsp yellow curry paste
4 garlic cloves, minced
2 small, fresh chillies, finely chopped
500 ml beef stock
salt
2 tbsp cornstarch
water

Toast the caraway seeds in a dry pan. Add oil, and brown the meat. Transfer to a big pot. Add curry and garlic, onions, tomatoes and chillies.

Add stock, bring to a boil and simmer, covered, for at least an hour until the meat is very tender. Season with salt and more spices if you'd like. Stir together cornstarch and water to a paste, and add to the pot, simmer until thickened.



Roti
Makes 4

300 ml flour (about 180 g)
1 tbsp baking powder
salt
60 g butter
4-5 tbsp water

Mix flour, salt and baking powder and cut in the butter until you have grainy pebbles and the butter is well distributed. You can use a food processor. Add water, until it comes together in a ball. Wrap in plastic and let the dough rest for half an hour.

Divide the dough into fourths, and roll each one into a round. Brush with oil on both sides, and fry in a hot pan for a few minutes on each side. Keep warm!

Recept på engelska:
Hot Pork Curry with Roti