Appelkoos Kerrie (Apricot Pork Curry)
Appelkoos Kerrie
There was something almost soothing about watching the fruit plump up in the warm curry sauce, turning the colour of late summer sunlight. It was the sort of meal often made in the same old pot used for everything from stews to Sunday rice, the one with the slightly worn enamel and the handle that rattled when you lifted it. As the curry thickened, the sauce took on a gentle sheen, the apricots softening just enough to melt into the gravy without disappearing entirely. By the time it reached the table, the dish had that quiet, generous look of something made with patience — a bowlful of warmth with a hint of sweetness that lingered long after the last bite.
Ingredients
- 1 tbsp oil
- 1 kg pork cubes
- 1 large onion, thickly sliced
- 1 garlic clove, crushed
- 5 tsp mild Rajah curry powder (or alternative)
- 3 large tomatoes, peeled and chopped
- 1 cup apricot juice
- 1 tbsp lemon juice
- 2 tbsp Mrs Balls chutney
- 2 apricots, finely chopped
Method
- Brown the pork cubes in oil in a pan until fully cooked.
- Add the onion, garlic and curry powder and fry for 2 minutes.
- Heat the grated tomatoes with the apricot and lemon juices, then add to the pan.
- Stir in the chutney and chopped apricots, simmer on low heat for 45 minutes until pork is tender and sauce has reduced to taste.
- Serve with rice.