4 to 5 tablespoons sunflower or vegetable oil for frying
1 onion, finely chopped
salt, to taste
3 to 4 cloves garlic
4 green cardomom pods
a few pieces cinnamon bark
2cm piece root ginger
1 to 2 tablespoons water
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
For the marinade:
Prepare the marinade by combining all the powdered spices and the fenugreek to the yoghurt and mix in the pork chunks. Leave to marinade in the fridge for a few hours or overnight.
For the curry:
Fry the cardemom, cloves and cinnamon in the oil for a minute or two to flavour the oil then remove and add the chopped onion.
Once the onion begins to cook down a little add some salt, turn the heat down a little then cover and fry for about 15 minutes or until the onion has cooked right down and and the oil has come back out. Check the onions frequently to make sure they're not burning.
In the meantime put the garlic and ginger in a blender with 1 to 2 tablespoons water and blend to a paste.
When the onions are ready add the ginger garlic paste and fry for a further 5 minutes or so. Add the pork, marinade and chillies. Add about 150ml of water. Bring to the boil for 5 minutes then turn down to a simmer. Cover and cook for about half an hour or until the pork is tender. Remove cover to thicken the gravy.
Fenugreek powder is also known as methi powder.
Try to find pork chops without too much fat on them.
When using cardomom pods, open them up a little so the seeds can come out and add to the flavour.
If you do not want to make the paste from scratch, you can use a tablespoon or two of ginger and garlic paste from a jar.
When incorporating a raw meat marinade into a dish, it is important to bring the mixture to the boil for 5 minutes to kill of any potential bacteria.