The magic of India… Not about its vibrant history, landscape, architecture, religion and people. But about its food, cultural gastronomy, spices and life. So many things to excite the imagination and most definitely to invite the senses to a delicious banquet of flavoursome delights. I wish… its authentic vegetables, fruits and spices will be more nearby. I wish… I would wake up in the morning and my day will filled with adventurous discoveries and colourful understated elegance. I wish… I would sit next to the old wizards on the ground and listen to their enchanting incantations. I wish… I would cook for someone I love, surrounded by the warm-hearted cheer of a cloud of Indian lady friends. I wish…
Drawing India closer to my my heart, I am shopping from the neighbourhood store with the idea to prepare an Indian curry with pork loin and vegetables. The ready-made Indian curry sauce I am selecting, is a basic tomato paste with onion and vegetables, spiced with chilly, cardamon and coriander. It is such a pleasure, in a lifestyle full of working stress and daily rush, to be able to prepare quickly a delicious far east meal, relying on what is a available in the local store, yet not compromising on the quality of ingredients. Cooking Indian Curry with a ready made sauce, may slightly count as gastronomical cheating, but is rich flavours are feeling our home with delightful aromas, its taste bringing a delicious smile on my face, letting me relax after a long busy working day, and letting me dream of the beauty and magic of India again.
(Serves 3 people)
- 400g pork loin, cut in small pieces
- 400ml Indian Curry sauce (ready made)
- 250ml coconut milk
- 1 red paprika
- 1 tbs vegetable oil
- Black pepper
- fresh coriander leaves
- Long Grain Rice
1. Heat the vegetable oil in a deep frying pan. Add the pork loin, stirring constantly, then add the salt and black pepper.
2. Toss in the red paprika and continue stirring on high heat.
3. Add the Indian curry sauce and let it coat evenly the pork. Let it simmer gently for a few minutes leaving the meat absorb the nice curry flavours. Optionally, add coconut milk to soften the heat of the chilly Indian Curry, balancing the flavours to taste. Add the fresh coriander leaves.
4. Serve straight away with Long Gran Rice.