Best Pork And Apricot Curry Recipes

PORK AND APRICOT CURRY

Pork and Apricot Curry image

When I ran my own Pub/Restaurant this was the most asked for recipe, I never did share it with my customers but I will share it with you. Feel free to use fresh apricots if you wish or fresh peaches are as good, this is not a true, authentic curry but it is very tasty and wonderful cold the next day. PLEASE buy best curry powder you can afford or make your own.

Provided by lindseylcw

Categories Curries

Time P3DT20m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs pork shoulder, 1 inch cubed
2 medium onions, chopped
3 large garlic cloves, crushed
3 tablespoons sunflower oil
4 tablespoons Madras curry powder
3 cardamom pods
2 tablespoons tomato puree
2 tablespoons chicken bouillon powder
1/4 teaspoon fresh ground black pepper
1 tablespoon dark soy sauce
2 tablespoons coconut cream
1 (14 ounce) can apricot halves in light syrup
1 tablespoon lemon juice, if needed
1 tablespoon fresh coriander, chopped

Steps:

Fry the onion in the sunflower oil in a heavy pan until deep golden in colour.
Add the pork and fry for further 3 mins stirring.
Add the crushed garlic and fry for further 2 minutes.
Now add the curry powder and cardamon pods and keep stirring until all the spices in the powder have released their scent.
Add tomato puree and stir well then add enough water to cover all ingredients.
Add 3/4 can of apricots and all the syrup, chicken bouillon powder, pepper and soy sauce.
Simmer covered for 11/2 to 2 hours until pork is meltingly tender.
Add last of apricots, coconut cream and salt if necessary.
Cook for further 1/2 hour until sauce has thickened, taste again and add lemon juice if needed to balance the sweetness. This curry should be savoury and not too sweet.
Best cooked the day before serve topped with fresh coriander, basmati rice, finely sliced onion rings soaked in sweet vinegar and fresh mint and diced fresh tomatoes sprinkled with lemon pepper.

GRILLED MONSTER PORK CHOPS IN APRICOT AND CURRY MARINADE

GRILLED MONSTER PORK CHOPS IN APRICOT AND CURRY MARINADE image

Categories Pork

Yield 6 servings

Number Of Ingredients 21

Ingredients

6 boneless pork loin chops, 1 1/2-inches thick
8 ounces apricot jam
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 large onion, sliced
2 cloves garlic, minced
2 bay leaves
1 teaspoon coarsely ground pepper
1 tablespoon curry powder
1/2 teaspoon grated fresh ginger
3 tablespoons tomato sauce
3 tablespoons brandy
Lentil Compote (recipe follows)
1 pound lentils
1 tbs butter
2 garlic cloves crushed
1/4 C. diced green onion
1/4 C. diced red bell pepper
Season w fresh mint, salt & pepper.

Steps:

Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours. Grill pork over medium-hot coals 15-20 minutes, turning once. for Lentil Compote: Soak 1 pound lentils with water for 1 hour; drain and saute.

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