Pork Batata Curry (Pork and Potato Curry)

The last pork curry that I made only used up half of the package of pork tenderloin that I'd thawed out, which seemed like a good excuse to go hunting through the book for another pork curry to try later in the week. I ended up settling on this one because it looked pleasingly easy and included at least a few veggies. It's still not a balanced meal on its own, but it at least contains a little more than just a big pile of spiced meat. (Not that those sorts of curries aren't delicious, I just like trying to work as many veggies into the meal as possible.)

Pork Batata Curry

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. canola (or other neutral) oil
• 500g pork tenderloin, cubed
• 2 Tbsp. ginger paste
• 1 Tbsp. garlic paste
• 1 Tbsp. balchao masala
• 1 tsp. ground Deggi chilies (or 1/2 tsp. each ground cayenne or Kashmiri chilies and sweet paprika)
• 1-2 carrots, peeled and cut into coins
• 1 russet (or other floury) potato, cut into 1cm cubes
• 1 onion, cut into 1cm cubes
• 1/2 Tbsp. coarse sea salt
• 1/2 c. water
• 2 tsp. rice flour (optional)
• 2 Tbsp. chopped fresh cilantro

Directions

1. Heat the oil over medium-high heat.
2. Add the pork, ginger paste, garlic paste, and balchao masala and cook, stirring often, until pork sears (5-7 minutes).
3. Add the Deggi chilies and cook for another 15-30 seconds.
4. Add the carrot, potato, onion, and salt and stir to combine.
5. Cook, stirring occasionally, for ~5 minutes.
6. Add the water and bring to a boil.
7. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 15 minutes.
8. If you would like a thicker sauce, stir in the rice flour and continue to cook until potatoes are fork tender (3-5 minutes).
9. Sprinkle with cilantro and serve.

Jhinga Balchao (Pan-Seared Shrimp with Chile Vinegar Paste)

This is a dish we can only make when the Kidlet isn't around, because it contains shrimp (which she is mildly allergic to) and is quite spicy. It's really, really tasty though! And not too hard to make, either, especially if you already have the masala on hand. Strongly recommended.

Jhinga Balchao

660 Curries by Raghavan Iyer, p.270

Ingredients

• 1 lb large (16-20/lb) shrimp, peeled and deveined, with the tails left on
• 2 tbsp balchao masala
• 4 tbsp oil
• 1 small red onion, halved and thinly sliced
• 8-10 large fresh curry leaves
• 2 tbsp tomato paste
• ½ tsp salt

Directions

1. Toss the shrimp with the balchao masala until thoroughly coated. Cover and refrigerate for 30-120 minutes.
2. Heat half the oil in a large skillet over medium-high heat.
3. Add the shrimp with their marinade and cook until seared pink on one side, about 1 minute.
4. Flip the shrimp over and sear the other side, too; remove and buffer.
5. Reduce heat to medium and add the remaining oil, onion, and curry leaves.
6. Cook slowly, stirring occasionally, until onions have softened and darkened, 10-12 minutes.
7. Stir in tomato paste and salt to make a thick sauce.
8. Stir in shrimp, cover, and cook until shrimp are orange and cooked through, ~5 minutes.