Pork curry recipe

This pork curry is simple to make and cheaper than similar dishes made from beef or lamb, making it a great takeaway alternative if you're trying to save cash.

The curry uses tenderloin - a really lean and well priced cut of meat, that works really well in a curry. We've used 1 tbsp curry paste and left it up to you whether you choose a mild or a spicy one. If you're serving to children, try it with a korma paste, which is so mild even young diners should enjoy it. For family's with a higher spice  tolerance, try a tikka masala, balti or rogan josh. Serve this dish with rice, or simply with a warm naan or homemade chapatis. For a cool addition, you can also lay out bowls of minty cucumber raita and mango chutney for people to help themselves too.

Ingredients

• 1 tbsp sunflower oil
• 1 large onion, peeled and chopped
• 1 tsp grated root ginger
• 2 garlic cloves, peeled and crushed
• 2 tbsp 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

Method

1. 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.
2. 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.
3. 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.

How can I make my curry hotter after cooking?

Don't worry, you haven't left it too late. You can heat up a curry right before serving, or even when it's on your plate. Don't add chilli powder or past at this at this point, as both are better added earlier in the cooking process. Instead chop a fresh chilli (if you want lots of heat, keep the seeds in. If you want less, leave them out) and stir through the sauce as you serve up. You can even serve the chopped chillies in a bowl for people to add their own spice if you want. 

What if I don't have any fresh chillies?

No fresh chillies? No worries - add a little tabasco or sriracha chilli sauce and stir through instead.

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