Pork And Mango Curry
|Onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), chopped|
|Fresh red chilies||2 Small, chopped|
|Coriander seeds||2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Sesame oil||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Pork fillets||2 Pound, cut into 3/4 inch wide strips (1 Kilogram)|
|Lemon grass stalks/1 teaspoon dried lemon grass, soaked||2 , chopped|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Lemon juice||2 Tablespoon|
|Mangoes||2 , peeled and sliced|
|Mango chutney||3 Tablespoon|
1. Place onion, garlic, chilies, coriander, cumin, fennel and fenugreek seeds, cinnamon and cloves into food processor or blender and process to make a smooth paste.
2. Heat sesame and vegetable oils together in a wok over a medium heat, add paste and stir-fry for 5 minutes or until all the liquid evaporates.
3. Add pork and stir-fry for 10 minutes or until pork is brown. Add lemon grass, fish sauce and lemon juice and cook over a low heat, stirring frequently, for 15 minutes or until all the liquid evaporates. Stir in mangoes and chutney and cook for 2-3 minutes longer or until heated through.