Pork and Quince Curry is a modern British recipe for a classic curry of port and autumnal quinces with habanero chillies and black beans in a spiced tomato base. The full recipe is presented here and I hope you enjoy this classic British version of: Pork and Quince Curry.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Pork and fruit go really well together, but what about using them in a curry? This was definitely an experiment, but it worked out so well that I'm writing the recipe down for posterity
Ingredients:
500g diced pork
1 quince, coarsely chopped
500ml passata (sieved tomatoes)
400g tin black beans
2 generous handfuls of greens (spinach, chopped kale, chopped savoy cabbage etc)
3 tbsp medium Madras chilli powder
2 red habanero chillies, chopped (or use milder)
1 large onion, chopped
4 garlic cloves, finely chopped
4 tbsp oil
salt and freshly-ground black pepper, to taste
2 tbsp garam masala
1/2 bunch coriander, chopped
Method:
Place a large pan over medium heat. When hot add the oil and use to fry the onion for 6 minutes, until soft and translucent. Add the garlic and chilli and cook for 1 minute more.
Scatter over the curry powder and add the pork. Continue cooking for 5 minutes, stirring frequently.
Now pour in the passata and add the black beans and greens. Bring to a simmer, cover and cook for 10 minutes. At this point add the quince pieces and the garam masala. Add boiling water level with the top of the ingredients. Bring back to a simmer and cook, covered, for 25 minutes, until the quince and greens are tender.
Adjust the seasoning to taste, add the coriander and cook for 5 minutes more.
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