About this recipe:This dish came about after I realised I didn't have any fresh or jarred curry paste left so I improvised with curry powder which I used to only use for curried eggs. The result is a fusion between and English style curry and Chinese takeaway curry. So nice it's a regular dish now.
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Method Prep:10min › Cook:8hr › Ready in:8hr10min
Turn the slow cooker on to low. Add the potatoes and pork.
Heat a frying pan with a little oil and fry the onions over medium heat until softened and a little charred. Add the cumin, coriander and garam masala and a dash more oil. Stir around for a minute to release the flavours then add to the slow cooker.
In the same pan, turn the heat to very low and add the butter and melt. Add the flour and using a wooden spoon quickly stir around to mix in with the flour. Add the curry powder and mix well. Slowly bit by bit add some water. Add enough water to make sauce in similar consistency to pouring cream. (*see note below)
Pour over the slow cooker ingredients a mix well. Cook for 7.5 hours.
In the last 1/2 hour add the cauliflower and peas. Serve with the hard boiled eggs on top.
This all rounder curry can be substituted for pork with beef or lamb or make it vegetarian using potatoes, mushrooms, onions, okra and cauliflower.
if you can see them discard the cardammon pods before serving or be aware when eating - they will soften but they are very strong when bitten into.
*If you prefer not to make a roux based sauce, you can achieve similar results by first frying the onions, removing to the slow cooker and then frying off the pork a little. Add the flour and curry powder and mix well - it will become gloopy but thats ok and then add 180ml water. Mix well, stirring constantly until it bubbles then add to the slow cooker - the sauce will slightly thicken as it cooks.
Needed to add stock cubes as it was all spice and no flavour, reduce the quantity of curry powder as 42g was far too much, and add a small carton of coconut milk. Apart from that, yeah, it was okay! - 21 May 2013