Pork Curry With Coriander - cooking recipe

Ingredients

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

Preparation

Curry Paste:
Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
Grind or use a mortar and pestle to crush to a powder.
Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
Curry:
Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
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.
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).
Pour off any excess oil and stir through the yogurt and coriander leaves.