This is the one we made at Thora
Could have sworn I had posted this before but have looked high and low and cant find it. I think Caroyln wanted it.

INGREDIENTS
750grm diced pork
1TBL spoon white vinegar
2 TBL spoons light soy sauce
2 tablespoons peanut oil
2 Medium red onions sliced
1 Tablespoon chopped ginger
2 cloves garlic crushed
12 dried curry leaves
1 Teaspoon Brown sugar
1 Cinnamon stick
1 teaspoon fenugreek seeds
4 small red chillies finely chopped
1/2 teaspoon ground tumeric
1 Tablespoon fresh lemon grass chopped
1 Teaspoon Tamerind concentrate
2 Teaspoons fish sauce
1 cup of water
1 small beef stock cube crumbled
1/3 cup Macadamia nuts finley chopped.

Method
1
Combine pork ,vinegar and soy sauce in a medium bowl mix well stand 20 mins drain, reserve liquid.
2
Heat Oil in camp oven stir in onions, ginger, garlic, curry leaves, sugar, cinnamon stick, seeds, chillies, tumeric, lemon grass. Stir over medium heat untill onions are soft.
3
Add pork to onion mixture and stir over high heat untill pork is browned.
4
Stir in combined tamarind concentrate, fish sauce, water , stock cube, nuts and reserved liquid. Stir over high heat till mixture boils, reduce heat simmer with lid on for 15 mins. Remove lid simmer approx another 30 mins or until most liquid has evaporated. remove cinnamon stick before serving.
5
Serve with rice

SBB

Hey SBB,

Is this one of the Curries you built for us at your 50th?
They were the grouse and everyone raved about them.

Skip

Thanks SBB and Kez.  You may have put it in after Thora but I didnt realise it was the same recipe.  I have been dreaming of this ever since your party it was great and of course topped off with perfect rice  ;)

skiproosel wrote on Aug 4^th, 2010 at 8:16pm:

Is this one of the Curries you built for us at your 50th?

Yep that is one of them Skip.
SBB
A couple of photos of the early stages of cooking.......meant to include these with the recipe for the photo buffs but ran out of time.
The Ingredients
http://farm5.static.flickr.com/4134/4859112001_705537db2f_b.jpg

Stage 2
http://farm5.static.flickr.com/4114/4859732568_5813cb6fb5_b.jpg

Stage 3
http://farm5.static.flickr.com/4093/4859732906_0443d1079c_b.jpg

Found this recipe via google today while looking for a curry recipe for a pork scotch fillet I had.

I was really interested by what looked like a combination of an indian curry (curry leaves, fenugreek) and a south east asian one (tamarind, fish sauce etc.).

Cooked it up in my cast iron enamel pot (i.e. indoor camp oven).... And it rocked! I didn't have macadamias handy, so used peanuts... and imagined how good macadamias would've tasted :)

Anyways, registered just to say thanks for the recipe!

(Also... until I registered, this forum was upside down - the first post is at the bottom for a guest user I guess.... kinda weird)

Real nice Rory, thanks for that. I can vouch for how wonderful this curry tastes.

P.S. Welcome to COCIA Pyros, nice to have you here.


Regards Skip [smiley=chris.gif]

Pyros wrote on Aug 5^th, 2010 at 7:33pm:

(Also... until I registered, this forum was upside down - the first post is at the bottom for a guest user I guess.... kinda weird)

Yeah its a pretty tasty curry Pyros and not just heat ...lots of flavours. Its also reasonably unusual to find pork curries. I seem to remember being told this curry has Burmese origins. You can use rougher cuts of pork than fillet in this.....just cook it longer and slower...I usually use shoulder.
The way the posts show top to bottom or visa versa can be changed by clicking the little white arrow in the top left corner of the top post. ;)
SBB

Welcome Pyros.
Stick around for a while and check out all the other recipes.
Lot of good people on here with vast outdoor cooking skills.

Aart

Here is a picture of the Thora one at one of the stages - not sure who did the chili count of this one  :)

http://i513.photobucket.com/albums/t331/VIRTUALCOG/2009MARCHTHORA/DSC_2577.jpg

Carolyn™ wrote on Aug 5^th, 2010 at 7:53pm:

not sure who did the chili count of this one

Old curry cooks saying Carolyn........" if in doubt add more chilli " ;) ;D If nothing else it keeps the "not so sure about curry mob" away from the pot and leave more for those who love the stuff.

Where can I find some fenugreek seeds I've been looking everywhere for them ?? I have tried this recipe at home but it didn't have the same bite as it did at the cog SBB I'm guessing these seeds make the difference and it's getting into curry weather now .... Can anyone help me ??

Rolly I have no idea why but fenugreek seeds can be a bit tricky to find at times. Ive usually bought them in a packet a the super market . Other times Ive had to look a bit harder and gone to health food type shops. They seem to come and go a bit, sometimes every shop seems to have them, at other times not.
SBB

That is a lot of ingredients in one recipe SBB  :-? haven't you heard of "Keens Curry"?  ;) ;D

KB KEEN was a good man but he new nothing about flavour
This is the bomb we gotta teach you some stuff it seems  [smiley=chef.gif]

After tasting this again at Alstonville Mr Keen can go take a hike.  ;D ;D ;D ;D

Keens is ok , its like damper, you use/eat it if you haven't got the ingredients to make better or you cant do better.

Rolly I found the seeds today, there were none at Coles but the local Asian super market had them.  $2.60 for 100grams ...enough to make about ten curries the size of the one I did at Alstonville.
You just need to come and pick them up now  ;D
They also had packets of dried Fenugreek leaves, Ive never seen them before and am not sure what they are used for.
Shall google them and find out.
SBB

Thanks Rory  :)

Very wet here today, perfect weather to stay inside and cook a large batch of this to go in the freezer. http://s33.postimg.org/tbc9j1ru7/curry.jpg

I would have come to help you eat it if it wasnt raining and blowing so hard. SES were advising everybody to stay put. Luckily I was at the pub so I did as they advised  ;D

Seems this is my go to dish when the rain sets in, yesterday I made another double batch, most will go in to the freezer for later.

It sure is a tasty meal this one.