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Black pork curry with hoppers
Fruit and vegetables
10g
fenugreek
seeds
25g/1oz
curry leaves
15g/½oz
pandan leaves
75g/2¾oz fresh
coconut
, grated
8–12
curry leaves
5cm/2in piece pandan leaf
5cm/2in piece
lemongrass
2 tbsp fried
onion
1 tbsp minced
garlic
1 tbsp minced fresh root
ginger
2 green chilies, halved lengthways
Tins, packets and jars
50g/1¾oz
basmati rice
600g/1lb 5oz uncooked short-grain white
rice
, plus 60g/2¼oz boiled and chilled short-grain white
rice
115ml/3¾fl oz
coconut milk
250ml/9fl oz
chicken stock
50ml/2fl oz
coconut milk
2 tbsp
tamarind
Cooking ingredients
25 green
cardamom
seeds
5g
cloves
50g/1¾oz
cinnamon
sticks or broken pieces
150g/5½oz
coriander seeds
75g/2¾oz
cumin
seeds
50g/1¾oz
fennel seeds
15g/½oz
black peppercorns
1 tsp fast-action dried
yeast
2 tsp
sugar
1 tsp
sea salt
1¼ tbsp
chilli powder
1 tsp coarsely ground
black pepper
, plus extra for seasoning
1½ tsp
salt
, plus extra for seasoning
2 tbsp
vegetable oil
5cm/2in
cinnamon
stick
5 green
cardamom
pods
4
cloves
2 tbsp roasted
curry powder
(see above)
Meat, fish and poultry
500g/1lb 2oz
pork belly
, skin off, fat trimmed to no more than 1cm/½in and cut into 5cm/2in pieces
Other
toasted ground rice
Back to recipe
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