Pork curry

Directions

1. 1
   Put the shallots, garlic, ginger and chillies into a mini food processor with a splash of water and blend to a rough paste.
2. 2
   Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic.
3. 3
   Add the turmeric and fry for another 20 seconds.
4. 4
   Cool, then grind to a coarse powder.
5. 5
   Heat the oil in a heavy-based pan on a medium-high heat.
6. 6
   Add the pork, in batches if necessary, and fry for 10 minutes, stirring occasionally, until browned.
7. 7
   With all the pork in the pan, add the shallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further five minutes, adding a splash of water if the paste starts to stick.
8. 8
   Pour over enough water to just cover, turn the heat down to low, put a lid on and simmer for about 30 minutes, or until the meat is tender.
9. 9
   To finish, toast the coriander seeds in a dry frying pan for a minute, then grind to a powder.
10. 10
    Add the tamarind liquid, the sliced green chilli and the garlic slices to the pork and cook for a further minute, then stir in the ground coriander.
11. 11
    Serve with basmati rice, naan or chapatis.