Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Fi5H on June 22, 2010, 10:29 AM
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I used up all the chicken last week, used all the mince up this week and i dont think the wife will be please to re-stock already but i did find some pork steaks in the freezer.. anyone got any suggestion what i could cook with them.. ive never used pork and curry before.. however i did come home drunk one night and had a curry craving so i made a sausage curry... (only meat i could find) turned out good, what i could remember.
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Pork curries are reasonably common but I've never eaten or cooked one before. You should aim for a Goan pork curry or similar. They are usually pretty hot but you could adjust as necessary.
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thanx chris.. btw are you getting the PM`s im sending you?
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When you say steaks are they rib or loin? The rib steaks can be treated like chicken. Loin I would probably go with a marinade like tandoori or tikka and cook in a hot oven for a short time, then use as required as is or cut up and throw into your favourite sauce. I will be honest and say that I have not tried any of the above but I don't see why it wouldn't work, infact I might just try this at some point.
:)
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I was unsure so i went to find out.. the label says "british shoulder pork ideal for casseroles and curries" lol i can promise you one thing.. they are not gonna see inside of a carrerole lol
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You can use the shoulder steaks just the same as rib. I actually favour shoulder steaks, they have far more flavour and quite versatile. They would probably make a good Keema Matar to.
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I made a drunken curry using loin steaks before and it was rank, probably more to do with my state at the time than the choice of meat though. Like you I was desperate for a curry and that was all I could find, the next day just looking at the remains was enough to make me bring it all up :P
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The wife is going out tonight and Friday night is curry night, so i got all this pork to use... can anyone tell me if there's anything i got to do differently cooking pork curry as oppose to beef/lamb etc. also is there a need to pre cook it?
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this is what i made from my pork..
I use CA base, with CA`s Tikka Masala Phal recipe, I thought the pork would be more tough than it was but it was quite good.. I sealed it off then just followed the recipe as if it was chicken.
cooking
(http://i122.photobucket.com/albums/o256/Fish1964/IMG00026-20100625-1834.jpg)
finished article
(http://i122.photobucket.com/albums/o256/Fish1964/IMG00027-20100625-1857.jpg)
there was more bleed to my rice colouring that i would like but it tasted good.
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Hi Fi5H
Pictures look really good just a question why havn't you posted them in the pic section thats my 1 gripe with the site not enough pics put on. I have never tried a phall not because of the heat more because i'm not keen on coconut in my main curry is it a sweet flavour? might give it a try your pic has got me hungry for 1 ;D
Jamie
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sorry if i posted the pics in the wrong section but because it was a continuation of the original post i thought it was right to do so..
i was expecting a greater sweetness like the korma but was surprised how underlining the sweetness was, I think if any of the heat was taken from the dish then the coconut would have been more prominent, the ingredient`s balance this dish out. I am not normally a korma person but this dish I will certainly be having again.