Looking for a simple slow-cooker curry recipe? This slow cooker roasted spice pork curry by TV chef Anjum Anand is just the ticket…
Slow Cooker Roasted Spice Pork Curry Recipe
2-3 tbs. vegetable oil
1 large onion, finely chopped
½ tsp. mustard seeds
3 green chillies, pierced with the tip of a knife
15 curry leaves
6-7 fat garlic cloves
15g ginger, peeled weight, quartered
1 medium tomato, quartered
½ tsp. turmeric powder
1 tsp. cumin powder
500g pork shoulder, cut into cubes with some fat
3 ½-4 tsp. white wine vinegar
Salt and pepper to taste
Handful of coriander leaves and stalks
Roasted Spice blend
11/2 tsp. cumin seeds
2 tsp. coriander seeds
3 small cloves
¼ inch piece of cinnamon
3/4 tsp. fennel seeds
8 black peppercorns
Pinch of mustard seeds
- Blend the ginger, garlic and tomatoes until fine, adding a little water to help. Set aside.
- Heat the oil in a large non-stick pan. Add the mustard seeds and once the popping calms down, add the curry leaves, onion and 1 green chilli; cook until really well browned. Add the blended paste, turmeric, salt and cumin powder and cook well until all the liquid has reduced and the remaining spice releases oil, around 10-12 minutes.
- Meanwhile dry roast the spices for 40-50 seconds or until lightly golden. Pour straight into a pestle and mortar and grind to a fine powder.
- Add the pork and brown a little in the paste. Add 3 tsp. of the roasted spice blend and vinegar. Transfer to the slow cooker.
- Cook on low for 5-6 hours or until the pork is cooked. Add the remaining two chillies after 5 hours. Check for water every now and again.
- Taste, adjust seasoning, add more of the spice blend if you would like, stir in the coriander and serve hot with rice or Indian breads.
Recipe by Anjum Anand, TV chef, Indian cookery writer and founder of The Spice Tailor www.thespicetailor.com.
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