Spice up dinner tonight with this authentic, tender Indian Curry.


  • 2 teaspoons mustard seeds

  • 1 teaspoon cumin seeds

  • 2 teaspoons coriander seeds

  • 3 cloves

  • 1 medium onion, roughly

  • chopped

  • 5 garlic cloves, chopped

  • 2 ½  centimetre (1 inch) root ginger, peeled and chopped

  • 2 tablespoons cider vinegar

  • ¾ –1 teaspoon chilli powder

  • 2 teaspoons paprika

  • salt, to taste

  • ½  teaspoon turmeric

  • ½  teaspoon freshly ground

  • black pepper

  • 560g (1lb 4oz) boneless

  • pork shoulder, cut into 2 ½ centimetre (1 inch) chunks

  • 3 tablespoons olive or sunflower oil

  • 340g (scant 12oz) waxy red potatoes, peeled and cut the same size as the pork

  • ½  teaspoon caster sugar


  • 1.

    Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a clean coffee grinder or spice grinder and grind as finely as possible.

  • Tip:

  • 1.

    This spice mixture into a blender with the onion, garlic, ginger, vinegar, chilli powder, paprika and 3 tablespoons of water. Blend until smooth.

  • 2.

    Rub 1 teaspoons of salt, all the turmeric, black pepper and 2 tablespoons of the spice paste all over the pork. Put in a plastic food bag, seal and marinate in the refrigerator for at least 30 minutes, or longer if desired.

  • 3.

    Pour the oil into a large, heavy-based, non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, add the remaining mustard seeds. As soon as they pop, which will be in a matter of seconds, put in the remaining spice paste. Stir and fry for five to six minutes, or until the paste is

  • 4.

    Lightly browned.

  • 5.

    Put in the pork with its marinade and stir for a minute. Cover and reduce the heat to medium.

  • 6.

    Let the meat cook for about 10 minutes, lifting the lid now and then to stir; it should become lightly browned.

  • 7.

    Now pour in 750ml (1 ½  pints) of water and add the potatoes, ½  teaspoon of salt and the sugar. Stir and bring to a boil. Cover, reduce the heat to low and cook very gently for 50–60 minutes or until the meat is tender, then serve.

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