Mango Pork Curry

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

2 tbsp safflower or vegetable oil

800g pork shoulder, diced in 5cm pieces 

1 large onion, finely sliced

2 cloves garlic, crushed

1 sweet potatoes, peeled and diced

1 mango peeled and cubed, alternatively use 1 cup frozen mango cubes 

Zest and juice 1 lime

100ml coconut cream or milk

500ml chicken stock

Good pinch of salt

Mint and coriander, to serve (optional)

Sri Lankan Spice Blend

3 tbsp ground turmeric

2 tbsp coriander seeds

2 tbsp mustard seeds

1 tbsp sweet paprika

1 tbsp cumin seeds

1 tbsp ginger powder

1 tbsp black pepper

1 tsp fenugreek seeds

1 tsp cardamom powder

1 tsp fennel seeds

2 star anise

Pinch of nutmeg

Method

Place all the spices in a frying pan and over medium heat and toast for 1 minute, shaking the pan regularly to ensure they warm up evenly. Place spices in a mortar pestle or spice blender crush into a powder.

Place the pork in a bowl with one tablespoon of oil, lime zest, salt and two tablespoons of the curry powder blend. The rest of the curry powder can be store in a small jar for future curries. Mix and leave it to marinate for 1 hour.

Heat a heavy based casserole pan over a medium-high heat. Add the oil and seal the meat until golden. Remove from the pan.

Add the onion and garlic and cook for 4-5 minutes to soften and caramelise. Return meat and any remaining marinade from the bowl. Add coconut cream and stock. Bring it to the boil. Turn down to medium-low and place the lid on. Cook for 45 minutes to 1 hour.

Add the sweet potatoes and cook for a further 15-20 minutes or until just tender then add the mango and lime juice, cook for 5 minutes.

Serve with rice and a little finely chopped mint and coriander (optional).