Name: Pork curry recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 1tbsp sunflower oil; 1 large onion, peeled and chopped; 1tsp grated root ginger; 2 garlic cloves, peeled and crushed; 2tbsp curry paste; 900g pork fillet, cubed; 400g can chopped tomatoes; 150ml pork or vegetable stock; Squeeze of lime or lemon juice; Salt and freshly ground black pepper; Coriander leaves, to garnish

Nutrition Per Portion

RDA

Calories

498 Kcal

25%

Sugar

6 g

Fat

17 g

24%

Salt

2.8 g

Protein

77 g

154%

Carbohydrates

11 g

Salt

2.8 g

By Jessica Dady

published 15 February 21

Pork curry is cheap, easy and sure to please a crowd.

Made with lean and quick-to-cook fillet (tenderloin), this pork curry is great served with warm naan bread (opens in new tab) or piled onto chapatis (opens in new tab) and topped with a cool cucumber raita. We use ready-made curry paste to save some time. Choose a paste that suits your tastebuds – a korma or Balti paste are best for those who don't love spice.

Ingredients

1tbsp sunflower oil
1 large onion, peeled and chopped
1tsp grated root ginger
2 garlic cloves, peeled and crushed
2tbsp curry paste
900g pork fillet, cubed
400g can chopped tomatoes
150ml pork or vegetable stock
Squeeze of lime or lemon juice
Salt and freshly ground black pepper
Coriander leaves, to garnish

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Method

Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2-3 mins, until no longer pink.
Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20-25 mins until the pork is tender and cooked through, stirring occasionally.
Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.

Top tip for making pork curry

This recipe works well with chicken, too. Use eight boneless, skinned chicken thigh portions or four large skinned chicken fillets instead of the pork.

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Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.