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Nothing can beat a good curry when you need a pick-me-up.  Spicy, rich and kick-ass!

Pork Madras

I have had a bit of a curry phase over the last few days.  Weather is perfect and we are holed up with the flipping CornaVirus crisis.  Nothing can beat a good curry when you need a pick-me-up.  Spicy, rich and kick-ass!

Madras takes me back to London, in the mid 90’s.  Lots of beer and a curry to, literally, burn the hangover away:).  Madras was always pretty hot, but this recipe is mild and really quick and easy to do.  And you can use Lamb, Beef or Chicken as well – but here I am using Pork.

In India you do not find much pork.  You find it more in the province of Goa, where the Portuguese introduced Pork.  I just find that pork makes a great curry…especially if you use pork neck or shoulder.  I do like a bit of bone because I think it flavours the curry better, and it also allows you to cook the meat for a little longer without it drying out.

RECIPE TECHNIQUE: Check out my previous posting to get the best, tender, juicy meat, by clicking here.

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