Pork and mango curry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | All-purpose flour |
| 1½ | pounds | Pork tenderloin; cut into 1-inch cubes |
| 2 | tablespoons | Vegetable oil |
| 1 | Onion; thickly sliced | |
| 2 | smalls | Red or green bell peppers; sliced |
| 1 | tablespoon | Curry powder |
| 2 | tablespoons | Dry Jerk Seasoning; or to taste |
| 1 | Very small knuckle; (about 1 inch) ginger root, grated | |
| 1 | can | (16-oz.) tomatoes |
| 2 | teaspoons | Tomato paste |
| 1½ | cup | Chicken stock or broth |
| 1½ | pounds | Potatoes; peeled and cubed |
| 2 | larges | Ripe mangoes; peeled, pitted, and sliced |
Directions
For Terri (and anyone else), here are three recipes from JERK: BARBECUE FROM JAMAICA by Helen Willinsky--for things you asked for, Terri.
Place the flour in a plastic bag and add the pork cubes. Toss to coat the meat with flour. Heat the oil in a Dutch oven. Add the pork and saute for approximately 5 minutes. Add the onion and bell peppers and saute for 3 more minutes. Stir in the curry, Dry Jerk Seasoning, and ginger. Cook and stir constantly for 1 minutes. Add the tomatoes, tomato paste, stock, and potatoes. Stir well to mix, then cook for 15 minutes over low heat. Add the mango slices and continue to cook until the potatoes are tender, 20 to 25 minutes. Serve with rice, boiled green bananas, chutney, and fried plantains. Serves 6.
Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Jan 12, 1998