Cambodian Tamarind and Citrus Pork Curry




Cambodian Tamarind and Citrus Pork Curry

Recipe only

Cambodian food uses techniques and ingredients from Chinese, Indian, and Thai cooking, but distills them into an individual style. This recipe smacks  of Indian influence, but it's individualized with native ingredients and flavors such as tamarind, the tangy-tasting dried  pod of the tamarind tree.


INGREDIENTS

70 g dried tamarind, chopped coarsely
1/4 cup (180 ml) boiling water
1 tablespoon peanut oil
1 large red onion, chopped finely
1 fresh long red chili, sliced thinly
5 cm piece fresh ginger, grated
2 garlic cloves, crushed
10 fresh curry leaves
2 teaspoons fenugreek seeds
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon finely grated lime rind
1 tablespoon lime juice
400 ml can coconut cream
6 baby eggplants, chopped coarsely
1 kg pork fillet, cut into 2 cm dices


METHOD

1. Soak tamarind in the boiling water for 30 minutes. Place fine sieve over a small bowl; push tamarind through the sieve. Discard solids in the sieve; reserve pulp in the bowl.

2. Heat oil in a large saucepan; cook onion, chili, ginger, garlic, curry leaves, seeds and spices, stirring until onion softens.

3. Add pulp, rind, juice, coconut cream and eggplant; simmer for 20 minutes. Add pork, simmer, uncovered for about 20 minutes or until pork is cooked.
Location: South East Asia

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