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.