{"id":1492,"date":"2010-07-26T08:02:52","date_gmt":"2010-07-26T08:02:52","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1492"},"modified":"2010-07-26T08:02:52","modified_gmt":"2010-07-26T08:02:52","slug":"recipe-pork-madras","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/07\/26\/recipe-pork-madras\/","title":{"rendered":"Recipe | Pork madras"},"content":{"rendered":"
<\/a>Making chicken curry can be quite tiresome. The breast requires all sorts of faffing to achieve the right consistency without drying the meat out, and thigh involves either fiddly boning beforehand or fiddling with bones afterwards. And I’m sorry, Jay<\/a>, but I’ve got a bit of a thing about mucky, sticky fingers. Alas, we’ll never be bezzies. I’m sure you’ll get over it.<\/p>\n Anyway, pork bypasses this rather neatly. Slow-cooked and then reduced to a thick and unctuous perfection, it was just about the best homemade curry I e’er munched ‘pon.<\/p>\n Serves 2
\n<\/span>2 teaspoons coriander seeds
\n1\/2 teaspoon black peppercorns
\n2 teaspoons fennel seeds
\n1 clove
\n4 dried red chillies
\n1 red onion, peeled and finely chopped
\n2 cloves garlic, peeled and crushed
\n2 green chillies, seeded and finely chopped
\nA small thumb of ginger, peeled and grated
\n500g diced pork shoulder
\n1 tin tomatoes
\n1 tin coconut milk
\n2 tsp tamarind paste
\nSalt, pepper, and sugar
\nOil<\/p>\n