Ingredients
Goan Pork Curry
- 600 grams cubed pork, lean pork
- 1 tsp turmeric powder
- 1o small chillies (birdseye), deseeded if desired
- 2 tsp ginger garlic paste
- 1 tablespoon garam masala
- 1 tsp salt
- 75 grams Brown Vinegar
- 3 tablespoons sunflower oil
- 1 large onion, peeled & halved
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Mix pork, turmeric & salt together & set aside
Put chillies (deseeded if you don't want a very hot dish), garlic ginger paste & onion into TM
"Closed lid" . Pulverise on speed 9 for 6 seconds or until it is a paste, remove from TM & set asidePut sunflower oil into TM
"Closed lid" Heat 100c 2mins speed 1. Add pork cook 100c 
"Counter-clockwise operation" "Closed lid" for 10mins speed 1.Add the chilli paste & garam masala & cook 100 c
"Counter-clockwise operation" "Closed lid" for 4 mins speed 1Add the brown vinegar. Cook 80c for 15 mins
"Closed lid" "Counter-clockwise operation" with MC removed. Serve with steamed rice
Meat
Tip
Garlic ginger paste is a blend of equal parts, peeled ginger & garlic pulverised
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Loved it. Was a bit unsure about the 'brown vinegar'. Used malt vinegar which from my research would appear to be correct. (of note we are in Australia). Used 200mL of coconut cream, I think this was a big plus. Used half the amount of chillis and the 'hotness' was spot on for us anyway. My wife has a much lower tolorance for chilli and she thought it was perfect. I could have had more chilli but thats not to say the dish needed more.
Really delicious. I added 1/2 tin coconut cream coz we like it saucy and way less chilli- just a pinch of the dried stuff. Kids loved it
Ok firstly there is no mention here of when you put in the Garam masala so I just put it in when I put the chilli paste back in the bowl. Secondly when you say small red chillis you might need to be more specific. I took his to mean birdseye as if you just meant normal red chillies you would not have said small. Curry was extremely hot, if we didn't like chilli I think it would have been inedible. I could tell the curry had a nice taste and was easy to make, just be careful with the type of chilli