120 Kare Poaka No. 1: Pork Curry

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Pork collar or neck and shoulder 2 lb. 2 lb. 1 kilo
Salt and ground peppercorns To season To season To season
Clarified butter 4 tbsp. 2 oz. 60 grams
Onion, medium 1 1 1
Curry powder, mild 2 tbsp. ½ oz. 15 grams
Sweet green pepper 1 medium 4 oz. 115 grams
Bay leaf 1 1 1
Garlic clove 1 1 1
Mustard seeds ¼ tsp. ¼ tsp. 2 grams
Lemon juice ½ lemon ½ lemon ½ lemon
Red currant jelly 1 tbsp. 1 tbsp. 20 grams
Coconut stock cup 10 fl. oz. 285 milliliters
Tomato sauce ¼ cup 2 fl. oz. 60 milliliters
Coconut cream 1 cup 8 fl. oz. 230 milliliters
Chili powder 1 large tsp. 1 large tsp. 5 grams

Method

Method of Preparation

  1. Remove skin from pork and cut into 1-inch cubes.
  2. Season with salt and peppercorns.
  3. Slice onion into ¼-inch rings.
  4. Cut green peppers into 1-inch squares.
  5. Crush or squeeze garlic.
  6. Squeeze lemon.
  7. Make coconut stock and coconut cream.
  8. Combine tomato sauce with stock.

Method of Cookery

  1. Heat butter in large saucepan.
  2. Add seasoned meat and stir.
  3. Add onion and curry powder—stir well.
  4. Add mustard seeds, green peppers, bay leaf, garlic, and blend.
  5. Pour in lemon juice, red currant jelly, combined stock, and sauce.
  6. Simmer in an open pot for 1½ hours. If possible, cook the day before and leave in refrigerator overnight.
  7. Skim off all fats and add cup coconut cream; reheat and pour off ¾ cup of cooking liquid (add more coconut cream if needed). Blend liquor with the chili powder and pour into a small sauceboat. This extra hot sauce can be added by those who prefer an “undemocratic curry”!

Serving

Serve with plenty of plain Boiled Rice. Side dishes may be prepared—some of these are given. Never serve wine—only lime juice and soda, or beer.