Pork Curry ... bit of a revelation/dismissing preconceptions (with pics)

Stormbringer

For years I had been under the impression (or had a preconception) that a curry was a hot and heavy based sauce dish from India. However, this myth was dispelled recently when we went to a local Indian restaurant. The owner explained that "curry" as I knew it, i.e. the hot sauce, originated from Sylhat, and is effectively Bangladeshi food. I live and learn.

After a bit of research, we decided to try cooking a "proper" curry. It was cooked on the gas hob, however after seeing @Eoin cooking lamb madras on their Egg, I think this could easily be transferred to cooking in an Egg, adding a little smoke into the onion and pork mix. This is in the plan for the upcoming summer months.

Recipe is below, it's really simple:

https://www.thecooksdigest.co.uk/2017/04/07/simple-pork-curry/

Served with coriander garnish:


Fancy overhead shot:


It was served with steamed rice and a side dish of potato and aubergine curry, recipe for this is here:

dopey

Looks amazing.  Curry is multi cultural and Thai curry is one of my favorites to make, quick and relatively light with a good amount of heat.  With different pastes you can make something new nearly every time you cook it. 

nolaegghead

Nice work.  We cook various curry dishes 3 or 4 times a month.  Amazing how some people hate it and others think it's a single spice.

RRP

nola - when do you sleep? How much sleep do you get a night?

YukonRon

Curry is worth staying up for. 

RRP

YukonRon said:

Curry is worth staying up for. 

 wish I wasn't! neuropathy been driving me nuts since 1PM

nolaegghead

Sleeping is over-rated.

YukonRon

RRP said:

YukonRon said:

Curry is worth staying up for. 

 wish I wasn't! neuropathy been driving me nuts since 1PM

Hope things get better. 

RRP

nolaegghead said:

Sleeping is over-rated.

doesn't your butt drag during the day or are you just wired to not need much sleep?

Eoin

@Stormbringer, that looks great.  My favourite 'curry' types are from Southern India / Sri Lanka, I use an old Sainsburys book 'The Cooking of Southern India' the most and tend to adapt around that.

Stormbringer

dopey said:

Looks amazing.  Curry is multi cultural and Thai curry is one of my favorites to make, quick and relatively light with a good amount of heat.  With different pastes you can make something new nearly every time you cook it. 

That's pretty much what I learned. Also it explained the derivation of Thai curry as a food genre. I bought a few cookbooks, working my way through them now.

Next up will be naan bread cooked directly on an inverted platesetter.

nolaegghead

RRP said:

nolaegghead said:

Sleeping is over-rated.

doesn't your butt drag during the day or are you just wired to not need much sleep?

my butt drags if I sleep too much, ironically. 

RRP

nolaegghead said:

RRP said:

nolaegghead said:

Sleeping is over-rated.

doesn't your butt drag during the day or are you just wired to not need much sleep?

my butt drags if I sleep too much, ironically. 

Ha! You are wired differently aren't you? Then I'll do the butt dragging for both of us today for completely opposite reasons.

Stormbringer

I'm sure I am missing an in-joke between you two, however the continued references to pork butt have strengthened my resolve to try this again. Using the Egg.

Hans61

Inspired me to try!

RRP

Stormbringer said:

I'm sure I am missing an in-joke between you two, however the continued references to pork butt have strengthened my resolve to try this again. Using the Egg.

You mean between nola and me? There is no joke. He needs very little sleep and I on the other hand get very little sleep. Check the time stamps before they go away. Many nights he and I are the only ones up.

Eoin

Stormbringer said:

dopey said:

Looks amazing.  Curry is multi cultural and Thai curry is one of my favorites to make, quick and relatively light with a good amount of heat.  With different pastes you can make something new nearly every time you cook it. 

That's pretty much what I learned. Also it explained the derivation of Thai curry as a food genre. I bought a few cookbooks, working my way through them now.

Next up will be naan bread cooked directly on an inverted platesetter.

I tried chapatis on the platesetter after doing some chicken and it was too hot. It would be easier to control the stone temperature on an indirect stone.

Stormbringer

Hans61 said:

Inspired me to try!

Woohoo!

@Eoin thanks, I'll look at this. When I looked in the archives of this forum I thought I saw people doing it direct, and in our local restaurant they make them by slapping the uncooked dough against the wall of the tandoor, which has direct heat underneath. However, I'll re-check this.