Goan Pork Curry

Quick and easy mild curry that's a great way to use up left over roast pork. Works well with other meats as well, e.g. lamb. Haven't tried it with beef or chicken but I reckon it would work well for those as well.

The weight of meat is just a rough guide, add in as much as you need to make a meal, and same goes for the yoghurt, just add enough to give a bit of a sauce. Tamarind paste is the only slightly obscure ingredient but does really add to the flavour. We get ours from Raj at the Indian supermarket. It's a bit expensive ($6 - 7 a jar) but lasts for ages, and is also useful for making a tamarind dipping sauce for samosa. 

Quantity: 2 - 4 servings

Prep time: about 20 minutes

Cook time: 15 minutes

Ingredients 

Quantity	Ingredient
½	Onion
1 tsp	Ground ginger
½ tsp	Ground cinnamon
1 Tbsp	Curry powder
1 Tbsp	Dessicated coconut
1 Tbsp	Tamarind paste
2	Bay leaves (dried)
500 gm	Cooked pork (or other left over meat)
150 ml	Yoghurt

Method

1. Fry the onion in some butter or oil for about 5 minutes so that it's partly cooked
2. While that's cooking slice the meat into bite size pieces. No need to be precise 
3. Add the ginger, cinnamon and curry powder and fry off for about 30 seconds. It should be smelling really nice and flavoursome
4. Add the coconut, tamarind paste, bay leaves and pork and stir around until the meat is coated with the spice/flavour mix
5. Add the yoghurt and heat through on a low heat for about 10 minutes. It can stay keeping warm for quite a while, the yoghurt might separate out a bit which looks a bit weird but doesn't affect the flavour
6. Before serving, season to taste with salt and pepper 
7. Serve up with rice, naan breads etc.