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.