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

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 

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)

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

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.
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SBB

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