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 s...