-
Cut the pork
into 5 cm pieces.
-
Excess fat
should be removed or the curry will be too rich, but a little fat left
on the meat is quite acceptable.
-
Place the onion, garlic, ginger, turmeric
and chili powder into a
food processor and process until a paste is formed.
-
Heat the oil in a deep-sided frying pan, carefully add the spicy
paste (at this stage it will splutter), stir it into the oil, lower the
heat and cook gently for about 10 minutes. If the mixture starts to
burn, add a little water.
-
When the paste is cooked it should be a golden brown color and have
oil around the edges.
-
Add pork and
simmer gently in its own juice until tender.
-
Add crushed or
finely chopped lemon grass, tamarind juice and fish sauce and stir well.
-
Cook until all
water has evaporated and the oil separates from the gravy.
-
The flavor of
the curry can be varied by adding extra chili powder for a hot curry, or
stirring in a piece of hot Indian mango pickle.
-
Slices of
lemon, chopped fresh coriander leaves or chopped spring onions can be
added at the end of the cooking if desired