Dave's Pork Pulao

This is basically an adaptation of my standard curry mixture to a pulao format. This being pork rather than beef or lamb, I have increased the caraway/aniseed component slightly and reduced the clove/cinnamon/nutmeg component. You can use the basic principles for beef or lamb, as required.

You will need (for four people)

  1. 800 g approx of pork stir-fry meat
  2. 50g ghee or olive oil
  3. 300g chopped onion
  4. 1/2 teaspoon black mustard seed
  5. 1/2 teaspoon cumin seed, bruised
  6. 1/4 teaspoon caraway seed, bruised
  7. 1/4 teaspoon anise or fennel seed, bruised
  8. 1 generous teaspoon ground coriander
  9. 1 tablespoon grated root ginger (not ground ginger)
  10. 3/4 teaspoon fenugreek
  11. 1 teaspoon turmeric
  12. 1/2 teaspoon ground cardamom
  13. 1/2 teaspoon ground cinnamon or cassia
  14. 1/4 teaspoon nutmeg
  15. To taste: chilli powder (Indian variety, not southern USA, which is often stuffed with oregano and paprika)
  16. Pinch of ground cloves
  17. 1 teaspoon salt
  18. 3/4 teaspoon fresh ground black pepper
  19. 150 ml coconut cream
  20. 150 ml tomato puree
  21. 1/2 cup cold water
  22. 2 cups basmati rice
  23. 10ml olive oil
  24. 3.5 cups boiling water

Granted this looks enormously complicated but I've made this curry blend so often it becomes automatic. Why don't I pre-grind all the spices and blend my own curry powder? Because the spices are added at different stages in the preparation of the sauce. If, for example you add the turmeric directly into the pan first off, it will overheat and contribute an unpleasant bitterness to the dish. Ditto with the garlic. We wait until the onion is there to buffer the temperature change. If the mustard seed DOESN"T go into a hot pan first off and pop, it contributes a burning heat to the dish rather than the slightly sweet pungency from the popped seed.

Heat the oil or ghee, and cook the pork until almost done, stirring constantly. Remove with slotted spoon and set to one side.

Add the mustard, cumin, fennel and caraway to the pan, and once the mustard seeds begin to pop, add the onion.

Add the cardamom, cinnamon/cassia, cloves, coriander, nutmeg/mace and chilli. Stir to combine.

Add garlic, turmeric, salt, pepper, fenugreek. Add grated ginger, tomato puree and coconut cream, and a little cold water as necessary to keep the mix from sticking to the pan.

Gradually add more water, stirring as you go until a thick sauce is obtained. Add partially cooked meat and stir gently for a few minutes.

Meanwhile, in a large, lidded, cast iron saucepan, place the rice and a little oil and cook until the rice becomes translucent and then once more begins to become opaque. Stir in the meat and spice mixture and add the boiling water. Mix together, place the lid on and put the saucepan in the middle of a 180C oven for approximately 40 minutes.

We're happy to eat this with plain steamed vegetables but you can cook up an Indian storm if you wish. For a kiwi palate, the meat and rice will often contribute quite enough spice, and the unspiced vegetables balance the meal nicely.







Sauces, Chutneys, Relishes, Jams and Marmalade

Tramping (Hiking)



Spreads, Dips, Entrees, and Dressings



With Meat or Fish