Mad Butcher's Butcher Est. 1971

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Goan pork curry


- 3 tablespoons olive oil
- 1 large onion
- chopped
- 2 cloves garlic
- crushed
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 bay leaf
- 500gm Boneless Pork Shoulder Chop (diced)
- 1 tablespoon tamarind paste
- ½ - 1 tablespoon curry powder
- 1 tablespoon desiccated coconut
- 150ml plain low fat unsweetened yoghurt
- 1 tablespoon sugar
- Freshly ground black pepper
- 2 tablespoons fresh coriander
- 1 green chilli
- deseeded and chopped (optional)
Serves : 4
Cooking time: 1hr 20mins


Heat oil in a large heavy based pan. Add onion and fry until soft.

Add garlic, ginger, cinnamon and bay leaf and stir fry for 5 minutes.

Add pork and cook until brown all over.

Stir in curry powder, tamarind paste, coconut and yoghurt. Cover and cook over a low heat for about 1 hour or until the pork is tender, stirring occasionally.

Add sugar and pepper to taste.

Just before serving, sprinkle the coriander and green chilli over the curry.

To serve: Serve with steamed rice and vegetables.

Recipe from


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