John Myers
Contents
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Ingredients
- 1 tsp Cumin
- 1 tsp Ground cardamom
- 0,5 tsp Peppercorns
- 4 Garlic cloves
- 1 Red chilli pepper
- 2 cm Fresh ginger
- 0,25 tsp Clove powder
- 1 tsp Ground cinnamon
- 3 tbsp Lime juice
- 800 g Pork tenderloin
- 1 Red Onion
- 200 g Date tomatoes
- 1 tbsp Oil
- 1 tsp Ground turmeric spice
- 0,5 tsp Yellow curry powder
- 1 tbsp Tomato paste
- 3 tbsp White wine
- 0,25 bunch Fresh coriander
Instructions
- For the paste: Peel and finely chop the ginger and garlic cloves. Clean and chop the chilli pepper. Process cumin, cardamom, peppercorns, chilli, ginger, clove powder, cinnamon powder, lime juice and half of the garlic cloves into a paste in a blender.
- Wash the meat, pat dry and cut into bite-sized pieces, mix with the seasoning paste and let it steep for 2 hours, covered.
- In the meantime, peel the onion and cut into rings. Halve the date tomatoes. Heat 1/2 tablespoon of oil in a pan and fry the onion rings in it. Add the remaining garlic and fry for 1 minute. Add tomatoes, turmeric, curry powder, tomato paste and wine.
- Heat the remaining oil (1/2 tbsp) in a pan and fry the marinated pieces of meat well on all sides. Add to the sauce and simmer only slightly.
- Arrange the pork curry in a spicy sauce on plates, sprinkle with coriander and serve with rice.
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 3.3gProtein: 14gFat: 7.8g
