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Cari Chou Chou
et Viande de Porc
Choko and Pork
Curry
Ingredients:
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1 kg pork spare
ribs or
pork fillet (beef or lamb)
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4 medium size
chokoes
(chou chou)
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425 grams canned
finely
chopped tomatoes
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1 medium onion
finely sliced
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6 level
tablespoons curry powder
hot of mild depending upon your preference
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1 teaspoon
crushed garlic
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1 teaspoon
crushed ginger
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1 sprig thyme
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4 cari poulet
leaves - or bay leaves
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2 tablespoons
coriander leaves
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Method:
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Cut pork spare ribs
into bite sizes. Alternatively, you can use beef or lamb. Season with
salt and pepper. Peel the chokoes and cut into 2 cm cubes. Finely
slice the onion and finely chop the thyme leaves. Coarsely chop the
coriander leaves.
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In a deep thick
bottomed saucepan, pour in 2 tablespoons of vegetable oil over high
heat. Allow the oil to heat up. Put in the pork spare ribs pieces and
stir fry until the meat is light golden in colour. Stir continually to
ensure even cooking and to prevent the meat from sticking to the
saucepan.
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Add the crushed garlic,
crushed ginger and finely sliced onion. Mix well with the meat. Cook
until the finely sliced onions become transparent. Add the finely
crushed tomatoes, curry leaves, 1 tablespoon coriander leaves and the
chopped thyme leaves. Mix well together. Cover and simmer until the
tomatoes are well cooked and the sauce is well blended. Stir
continually to ensure even cooking and to prevent the sauce from
burning. Add some hot water if necessary to maintain the sauce
consistency. On the other hand if the sauce is too liquid, uncover and
simmer to allow the sauce to reduce.
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Put in the curry
powder, mix well into the sauce and with the meat pieces. Add the
choko cubes. Stir into the tomato sauce and meat pieces. Cover and
allow to simmer for 10-15 minutes or until the meat is cooked and the
curry powder is well cooked into the tomato sauce, to a uniform
consistency. Add some hot water if necessary to maintain the sauce
consistency to your preference or if the sauce dries up. Gently stir
the hot water into the sauce without crushing the choko pieces or the
meat. Make sure that the curry sauce is well blended and the pork
pieces are cooked. The choko cubes should be tender but still firm
without being crushed.
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Taste sauce and season
with salt and pepper to your preference. Serve to a warmed dish and
garnish with 1 tablespoon of coarsely chopped coriander leaves.
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Eat with rice and
tomato chutney. Enjoy.
Other
Recipes from Mauritius (Index)
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