Dinner Party Dining - Course One - A Curry Banquet
Another kind of a do-it-yourself class, for which we all brought along something that we would turn into curries under Aaron's guidance.
I'm sorry not to now remember any of that guidance, but I did end up with a couple of decent curries.
Belly Pork Vindaloo
main meat curry
If I'm honest I can't remember the details here, but the process followed my beginner's curry instructions
With the addition of a few tablespoons of red wine vinegar.
If you're working with 500g of pork you'll need a couple of onions, a tin of tomatoes, and a teaspoon of each spice.
- 500g belly pork
- ginger, minced
- garlic, sliced
- onions, chopped
- tomato purée
- tinned chopped tomatoes
- wine vinegar
- brown mustard seeds
Cut the belly pork into 1" cubes.
Slice garlic cloves and fry in oil until caramelized. Scoop out and set aside.
Heat a large pan with hot oil and fry the whole spices.
Fry the belly pork over high heat to brown the pieces. Do it in batches and remove if they start leaking too much liquid.
Fry ginger, onions, garlic.
Fry powdered spices.
Fry tomato purée.
Add chopped tomatoes.
Simmer until succulent.
Serve dressed with browned garlic slices.
side curry veg
- oil for frying
- cumin seeds
- turmeric powder
- chilli powder
Wash and drain the spinach. Chop roughly.
Cut the paneer into cubes.
Heat a little oil in a frying pan and fry the seeds.
Add finely sliced onion and fry without browning until soft.
Fry minced garlic.
Add the powdered spices and fry until their harshness cooks off.
Add the spinach and fry until well reduced and excess water has cooked off.
Carefully add the paneer and warm through without breaking the pieces apart too much.
Serve dressed with a generous handful of chopped coriander