Pork and mushroom

Chicken Tikka

Roghan Josh

Chicken Korma

Pork and Mushroom curry

Although this recipe uses pork you can vary the meat if you wish.


750g / 1lb 10oz leg or shoulder of pork

3 tbsp vegetable oil

2 onions, sliced

2.5cm / 1 inch piece of ginger root, chopped fine

2 fresh green chillies, seeded and chopped

1.5 tbsp medium curry paste

1 tsp ground coriander

175-250g / 6-9 oz mushrooms, sliced thick

850 ml / 1.5 pints / 3.5 cups of stock

3 tomatoes chopped

0.5-1 tsp salt

60g / 2 oz creamed coconut, chopped

2 tbsp almonds

Chopping the hard way   Cut the pork into small bite size pieces. Heat the oil in a saucepan, add the pork then fry until sealed, stirring frequently then remove the pork from the pan. Add the onions, garlic, ginger, chillies, curry paste and coriander to the saucepan and cook gently for 2 minutes. Stir in the mushrooms, stock and tomatoes, and season with a little salt to taste.

   Cooking potReturn the pork to the pan, then cover and simmer very gently for 1.25-1.5 hours or until the pork is tender. Stir the creamed coconut and ground almonds into the curry, then cover the pan and cook for 3 minutes

The curry is then ready to eat

Time to eat

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