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Pork and Quince Curry
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.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesPork RecipesBean RecipesBritish Recipes
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.
Serve hot on a bed of rice.
