Pork Curry With Coriander

• Curry Paste
• 1 tablespoon coriander seed
• 1 teaspoon fennel seed
• 1 teaspoon black peppercorns
• 6 garlic cloves, peeled
• 2 cm fresh ginger, peeled
• 1 onion, roughly chopped
• Curry
• 1 1/2 kg lean pork, diced
• 3 tablespoons oil
• 3/4 cup water
• salt
• 1 cup Greek yogurt
• 1 cup fresh coriander, finely chopped

1. Curry Paste:
2. Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
3. Grind or use a mortar and pestle to crush to a powder.
4. Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
5. Curry:
6. Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
7. Add the remaining oil and heat; fry the spice paste for 3 to 4 minutes stirring often. Add the pork and stir well; add the water and bring to the boil.
8. Season with salt to taste (I find curry needs quite a bit of salt so start with about 1 teaspoon), cover and simmer gently for 2 hours (add more water if the sauce becomes too thick).
9. Pour off any excess oil and stir through the yogurt and coriander leaves.

curry, coriander seed, fennel seed, black peppercorns, garlic, ginger, onion, curry, lean pork, oil, water, salt, greek yogurt, fresh coriander

Taken from www.food.com/recipe/pork-curry-with-coriander-190592 (may not work)