4:1 Pork curry (altered) - AK
Author: Meghna (HCP)
INGREDIENTS:**
g Pork, hand, shoulder joint, raw, lean and fat
g Onions, raw
g Garlic, raw
g Tomato puree
ml MCT Oil
g Oil, coconut
g Fennel seeds
g Ginger, fresh
g BirdsEye Garden Peas (HCP added*)
g Tomatoes, canned, whole contents
ml Asda Coconut Milk (HCP added*)
g Coriander leaves, fresh
g Turmeric, ground
g Garam masala
g Mushrooms, white, raw
ml Calogen Neutral
g Protifar
Directions:
1. Add coconut oil in a pressure cooker/pan
2. When hot, add fennel seeds and onion. Fry until onion starts to brown
3. Add ginger and garlic, cook for 30 seconds
4. Add chopped tomato, tomato puree, turmeric powder and cook till oil separates from the tomato
5. Add pork, peas, mushrooms and salt to taste, stir fry on high heat till pork starts to brown
6. Add 1/4 cup water and pressure cook for 3 whistles (can be made in a normal pan just close and cook on low flame for 20 minutes, stir occasionally so it doesn't stick)
7. Mix protifar with enough water to make a smooth paste
8. Open cooker/pan, add coconut milk, Protifar paste, garam masala and Calogen and cook covered on low flame for a further 10 minutes.
9. Turn off heat and add the MCT oil, stir
10. Garnish with coriander leaves and serve
Nutrition Information (for entire recipe):
Carbohydrate:
4.36
Calories: 502
Fat:
49.86
Protein:
8.22
Ratio:
3.96:1
Tags:
SavoryMain MealMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
