This is a spicy, pungent curry which is best served with plain boiled rice, Old-Fashioned Date Chutney and an onion and tomato salad. Reduce the number of chillis and chilli powder if you prefer a milder curry.
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon hot chilli powder
1½ teaspoons turmeric
2 teaspoon ground cinnamon
2 teaspoon ground cardamom
2 teaspoon ground cloves
½ teaspoon black pepper
3 tablespoons vinegar
4 tablespoons vegetable oil
3 medium-sized onions, finely chopped
3 garlic cloves, crushed
2-inch piece fresh root ginger, peeled and finely chopped
2 TO 3 green chillis, finely chopped
3 lb. pork fillets, cut into
½ teaspoons salt
1 teaspoon sugar H-inch slice creamed coconut dissolved in 1 pint boiling water
In a small mixing bowl, combine the coriander, cumin, chilli powder, turmeric, cinnamon, cardamom, cloves and black pepper. Pour over the vinegar and stir until the mixture forms a smooth paste. Set aside.
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, for 8 to 10 minutes or until they are golden brown.
Add the garlic, ginger and chillis and fry, stirring frequently, for 3 minutes. Add the spice paste and fry, stirring constantly, for 10 minutes. If the mixture gets too dry add a spoonful of vinegar or water. Add the pork cubes and fry, stirring frequently, for 6 to 8 minutes or until the pork no longer looks raw. Add the salt and sugar and pour over the coconut mixture. Stir the mixture and bring it to the boil. Cover the pan, reduce the heat to low and simmer the curry for 1 to ½ hours or until the pork is very tender when pierced with the point of a sharp knife.
Taste the curry and add more salt if necessary. Spoon the curry into a warmed serving dish and serve immediately.