Green Herb Pork Curry

A generous use of coriander (cilantro) and dill, mixed with yoghurt and added at the last minute to the curry, gives this dish a burst of fresh herb flavour. Balancing this are the warmer, rounder, roasted aromas of fennel and coriander seeds.

SERVES 6

2 teaspoons coriander seeds

2 teaspoons fennel seeds

¼ teaspoon ground white pepper

1½ tablespoons grated ginger

6 garlic cloves, crushed

2 onions, chopped

3 tablespoons oil

1 kg (2 lb 4 oz) pork shoulder, cut into 2 cm (¾ in) dice

250 ml (9 fl oz/1 cup) chicken stock

125 g (4½ oz/½ cup) plain yoghurt

1 large handful coriander (cilantro) leaves, roughly chopped

1 large handful dill, roughly chopped

Dry-fry the coriander and fennel seeds in a frying pan over medium–high heat for 2–3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind to a powder.

Put the ground coriander and fennel seeds along with the pepper, ginger, garlic and onion in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add a little water if it is too thick.

Heat 2 tablespoons of the oil in a heavy-based saucepan over high heat, and brown the pork in batches. Set aside. Reduce heat to low then add the remaining oil, and cook the spice and onion paste, stirring constantly, for 5–8 minutes. Add the pork back to the pan, and stir to coat with the paste. Add the chicken stock, increase heat to high and bring to the boil then reduce to a very slow simmer, cover and cook for 2–2½ hours, or until the pork is very tender. While cooking, stir occasionally and skim any oil that comes to the surface and discard.

Put the yoghurt, chopped coriander, dill and 3 tablespoons of the cooking liquid from the pork into a jug or bowl and blend with a stick blender until smooth, then add back into the pork. Remove from heat, season well to taste and serve.

Left: Process or pound the onion mixture to a smooth paste.

Right: Blend the yoghurt, herbs and cooking liquid until smooth.