Pork & Aubergine curry

  • Ingredients serves 2
  • 200g lean pork fillet (tenderloin), cubed
  • 1 tsp curry powder
  • 1 tbsp red wine vinegar
  • 1 tbsp rapeseed oil
  • 1/2 large onion, sliced
  • 2cm pc ginger finely shredded
  • 1 tsp fennel seeds
  • 3 tomatoes
  • 150ml water
  • 1/2 large aubergine
  • 1/2 stock pot
  • 150g basmati rice
  1. Toast fennel seeds in dry frying pan for 30 seconds until fragrance begins to be released, set aside
  2. Mix pork, vinegar and curry powder in a bowl.
  3. Heat the oil in a heavy-based pan and fry pork for 3 – 5 minutes until it has taken on some colour. Remove pork and set aside.
  4. In the same frying pan cook the onion for 8-10 mins, stirring frequently until golden.
  5. Stir in the garlic and ginger and warm through
  6. Add the add fennel, tomatoes and aubergine, 150ml water and the stock. Cover and leave to simmer for 30 mins, stirring occasionally. You can add a few drops of water if it starts to look dry.
  7. Meanwhile cook the rinsed rice in boiling salted water. Simmer for 15 mins and drain, leaving covered in pan until needed.
  8. Return the pork to the curry and cook for a further 10 mins until it is tender.
  9. Serve with rice and chopped coriander.