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Dopiaza pork curry with onions
Half the onions are browned before adding the meat and, near the end of cooking, remaining onions are added to give a different texture and taste to the dish.
What you need
- 900 g onions, peeled
- 100 g ghee or butter
- freshly squeezed juice of 1 lime
- 450 g diced pork
- 1 tsp chilli powder
- 1/2 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 4 whole green cardamom pods
- 4 whole cloves
- 1 tsp salt
- 300 ml water
- 2 cloves garlic, peeled and crushed
- 150 ml natural yogurt
Method
Chop half the onions very finely.
Melt the ghee or butter in a large saucepan. Add the onions and lime juice and saute for 8-10 min or until golden in colour. Remove with a slotted spoon and set aside.
Add the pork to the pan and fry for 5-10 min or until well browned. Remove from pan and set aside.
Thinly slice the remaining onion and add to pan with the chilli, ginger, cumin, coriander, turmeric, cardamom, cloves, salt and water. Cook for 8-10 min until softened then add the meat.
Stir in the garlic and yogurt. Cover and simmer for 45 min or until pork is tender.
Add the reserved cooked onions. Mix well then cook gently for a further 15 min, stirring constantly until sauce is thick and quite dry.
Serve immediately on warmed serving plates.
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Preparation 25 minutes Cook 1 hour, 21 minutes Total 1 hour, 46 minutes -
Energy 534 kcal/serving Fat 5.60 g/serving Carbohydrates 98.97 g/serving Glycaemic Index 8 Glycaemic Load 2.21 
Serving suggestion
Garnish with fresh coriander.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2236 | 385 | 10475 | 8350 |
| Energy (kcal) | 534 | 92.1 | 2500 | 2000 |
| Protein (g) | 34.3 | 5.90 | ||
| Carbohydrate (g) | 28.1 | 4.84 | 345 | 275 |
| Fat (g) | 32.5 | 5.60 | 95 | 70 |
| Fat (saturated) (g) | 17.7 | 3.06 | ||
| Fibre (g) | 5.05 | 0.87 | ||
| Sodium (mg) | 727 | 125 | ||
| Salt (equivalent) (g) | 1.82 | 0.31 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 248 | 42.8 | 800 |
| Vitamin B-12 (µg) | 1.31 | 0.23 | 1 |
| Vitamin B-6 (mg) | 1.01 | 0.17 | 2 |
| Vitamin C (mg) | 19.6 | 3.38 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.18 | 0.20 | 10 |
| Zinc (mg) | 3.98 | 0.69 | 15 |
| Calcium (mg) | 233 | 40.3 | 800 |
| Folate (mcg) | 60.2 | 10.4 | 200 |
| Iron (mg) | 3.18 | 0.55 | 14 |
| Magnesium (mg) | 77.2 | 13.3 | 300 |
| Niacin (mg) | 6.79 | 1.17 | 18 |
| Pantothenic acid (mg) | 1.74 | 0.30 | 6 |
| Riboflavin (mg) | 0.58 | 0.10 | 1.6 |
| Phosphorous (mg) | 474 | 81.7 | 800 |
| Thiamin (mg) | 1.38 | 0.24 | 1.4 |
This recipe is:
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible cloves, green cardamom pods or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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