pork and aubergine curry
Add the aubergine and lemon grass, cook for 5 minutes. Main course. Add the coconut milk and simmer for 5 minutes. ... ginger and curry leaves ... Confit tomato and aubergine tarte tatin by Rick Stein. Heat the oil in a heavy-based pan and fry pork for 3 – 5 minutes until it has taken on some colour. Add the pork and stir fry for 6 minutes. 1/2 large aubergine; 1/2 stock pot; 150g basmati rice; Toast fennel seeds in dry frying pan for 30 seconds until fragrance begins to be released, set aside; Mix pork, vinegar and curry powder in a bowl. Ingredients: 1 ½ tbsp olive oil, 2 onions (sliced), 1 small aubergine (about 250g, trimmed and diced), 500g lean pork fillet (trimmed of any fat and sliced), 2 sweet red peppers (seeded and cut into chunky strips), 2-3 tbsp mild curry powder, 400g can plum tomatoes, 150ml water, cooked basmati rice … Serve with rice or noodles and garnish with the sliced chilie. Remove pork … Deglaze wok with Shaoxing, add soy sauce, sugar and chicken stock, and return Pork souvlaki with oregano by Rick Stein. It’s originated from northern part of China, Sichuan province. Add the curry paste, sugar and fish sauce, cook for 3 minutes. Also, in Chinese it calls yu xiang qie zi (魚香茄子) literally translated to fish fragrance eggplant. Chinese eggplant & pork stir fry is a classic and famous Chinese cuisine.
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