Pork in Silverbeet Sauce

This was inspired by a recipe of the same name in “The Book of Curries and Indian Foods” by Linda Fraser, [Salamander Books © 1989 p26], that I put aside seventeen years ago. Linda’s version used chunks of meat in a stew-like preparation that required an hour’s cooking. I changed that to thinly sliced fillet so that it almost became a stir fry.

 

Ingredients

¼ cup olive oil.

300g pork fillet, thinly sliced.

1 large onion, peeled and chopped.

3 cloves garlic, peeled and chopped.

1 tsp grated ginger.

½ teaspoon turmeric.

Dash cayenne pepper.

2 tsp garam masala.

1 400g can chopped tomato.

2 bay leaves.

Salt to taste.

½ cup yoghurt.

1 bunch silverbeet, washed and puréed, to about 1 ½ cups volume.

 

Preparation.

Mix the ginger, turmeric, cayenne pepper [if using], garam masala and salt and set aside. Prepare the onion and garlic separately and set aside. Shred the silverbeet, put it in a container with a half cup of water and zap to a purée with a kitchen wand. Cover and set aside.

 

Method

Heat the oil in a sauté pan or wok and stir fry the onion until starting to turn a rich brown. Add the garlic and fry until beginning to turn golden, then add the meat and stir fry until sealed all over. Add the spice and cook, stirring well for 2 minutes. Stir in the tomato, bay leaves and yoghurt and mix thoroughly. Cover, reduce heat and simmer for 10 minutes.

Remove the curry from the heat and allow to stand in a cool place for at least 4 – 5 hours. Gently reheat, remove the bay leaves, stir in the silverbeet puree, cook for a further 5 minutes and serve immediately.

 

Serve with: Pilaf rice stir friend vegetables on the side.

 

Serves: 2.

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