So I was going for full alliteration with the name of this new curry invention, but alas my creativity failed me. I couldn’t located an allium with a name beginning with P… So pork, potato, pineapple and shallot it is.
So I am thinking on first glance you might be slightly skeptical of this combo, but I assure you this isn’t a dreaded sort of sweet, fruity curry you might be thinking. No, there is nothing about this magnificent dish even slightly resembling strawberry nesquik or blended banana korma, (a couple of highlight dishes from my local uni curry house in Leeds)
The key flavours of this I can explain best as an unami of tangy, sweet and salty. Elements of spice coming from a modest sprinkle of toasted coriander seeds and a hefty hit of ginger. Pomegranate molasses adds a sour note and a hit of pretentiousness (you can use 1 tbs date syrup and 1 tbs lime juice, if you prefer). I chose to leave out heavier spice, because I was serving this to a bunch of pussys, with ridiculous demands, which is why I covered my own with a rude amount of chilli pickle. Be forewarned, this may result in the ring of fire.
All jokes aside, (for those that know me now, hopefully you will now love and understand my sarcasm and mad witty musing) this really is a dish to try. My brother is attempting it himself tonight because he liked it so much. For me its the crispy potatoes and the sweetness of the whole shallots that make it. Frying the potatoes, before adding them to the dish, adds an extra element of texture and gives them that magical golden coating we roast spud lovers all hail to so much. They also break apart into the curry sauce and soak up all those magical pineapple, soy and ginger pork juices like a dream. They are certainly central to the dish. These bad boys aren’t just a bit on the side.
Just a helpful note for any keen curry makers : Unbeknownst to me before making this, I found out from Kit ‘ thinks-he-is-a chef’ Ward (my father) that pineapple has been used for years as an ingredient to tenderise meat. Its chemical makeup means it not only gives you mouth blisters when you eat the whole fruit, but it also has the capacity to break down protein fibers, just by sitting meat in its juice. As such it is the perfect thing to marinade tougher meat like mutton or goat before cooking.
Pork, Potato, Pineapple and Shallot Curry
Feel free to pimp up the dish at the end with your favourite condiments. A sprinkle of gomashio (sesame seed salt), a drizzle of tahini, or a dollop of mango chutney are all good options.
- 1 packet pork tenderloin, sliced in 4 inch long strips (approx 400g)
- 3 shallots, halved
- 1 cup pineapple, chopped in 1 cm cubes. (approx 1/2 a small one)
- 1 tablespoons fresh ginger, grated
- 2 cloves garlic
- 2 tablespoons soy sauce
- 2 tablespoons pomegranate molasses
- 1 teaspoon coriander seeds
- 2 medium potatoes, cut in 1-inch cubes
- a handful coriander leaves, plus extra to serve
- 1 cup basmati rice
To serve : chilli pickle, a squeeze lime juice, coconut or plain greek yoghurt
Wash your rice in a sieve under the cold tap, until the water runs clear. Place the rice in a pan and cover by an inch with cold water. Place on the heat over and high flame. Bring to the boil and then reduce to the lowest temp, place a lid on and leave to cook for 10 minutes.
Toast the coriander seeds in a dry pan, then add to a pestle and mortar and grind roughly
Place the potatoes in a saucepan and cover with cold water and a pinch of sea salt. Bring to the boil and simmer for 10-15 minutes, or until cooked. You should be able to break them apart easily with a fork. Once cooked, drain them and set aside to let excess moisture evaporate.
Add 2 tablespoons olive oil to a pan, over a high flame. Add the pork and the shallots and cook until caramelised, about, 5-10 minutes.
Add 2 tbs olive oil to another frying pan, to fry the potatoes. Cook them over a high flame, until crisp on all sides, tossing continually for about 10 minutes.
Place the pineapple in a blender with the ginger, coriander seeds and garlic and whizz into a paste. Pour over the pork and shallots and simmer for 5 minutes.
Add the fried potatoes to the pan with the pork, mixing to coat all the ingredients in the sauce. Stir through the coriander leaves
Serve hot over steamed rice, with condiments of your choice.
Spud lovers you can check out more potato containing recipes here