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Quick Pork Curry with Cardamon Rice and Mint Yoghurt

This curry is something that I make some variation of at least once a fortnight for dinner. The base is really quite simple; sauté off your aromats, add spices, tomato paste and coconut cream, sear your meat, add to the base and simmer for a couple of minutes and serve. Because this is a quick cook curry, you can swap the pork for either chicken, mince, legumes, vegetables or tofu. 
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian

Ingredients
  

Spice Blend

  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 5 clove
  • 5 cardamom pods
  • 1 cinnamon stick
  • ½ tsp garam masala
  • ½ tsp nutmeg

For the Curry

  • 700 g pork loin cubed, skin removed
  • 1 brown onion diced
  • 5 cloves garlic chopped
  • 1 chilli sliced
  • Thumb size piece of ginger chopped
  • Peanut oil
  • 1 tbsp tomato paste
  • 1/2 tin coconut cream (200g)
  • 300 ml water or chicken stock

For the Rice

  • 1 cup jasmine rice
  • 1 cup water
  • 1 cinnamon stick
  • 2 cardamon pods
  • 2 tbsp coconut cream
  • Pinch of salt

For the Yoghurt

  • Small handful of mint finely chopped
  • Pinch of salt
  • ½ tsp sugar
  • 1/3 cup plain yoghurt

Instructions
 

  • Add the spices to a dry frypan and toast over a medium flame until fragrant and coloured slightly. Transfer to a spice grinder and blitz to a powder. Alternatively, you can skip this step and use pre-ground spices.
  • Heat the oil in a medium non-stick pan, add the onion, garlic, ginger, chili and a pinch of salt and sauté for a few minutes until softened.
  • Add the tomato paste and fry for a minute or 2, followed by a tsp of the spice mix, the coconut cream and water (or stock).
  • Turn the heat to low and leave that to simmer while you sear the pork pieces.
  • Add the pork pieces to a bowl and drizzle with a bit of oil, a pinch of salt and 3 tsp of the spice mix.
  • Set a pan over med-high heat and lay the pork pieces in a single layer. Flip over after about a minute or 2 or until they are nicely browned and repeat on the other side. Remove from the pan and repeat if you need to do a second batch.
  • Add the pork to the pan with the curry and leave to simmer for about 10 minutes.
  • Season to taste with a little bit sugar and a pinch of salt.

For the rice

  • Rince the rice until the water runs clear then add to a rice cooker with the remaining ingredients.
  • Leave to cook and let sit in the cooker for another 10 minutes after it has finished.

For the yoghurt

  • Add everything to a bowl and mix to combine. Adjust to taste with a little bit of sugar and salt.
Keyword curry, dinner, pork, quick & easy