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.
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