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Hot & Spicy Minced Pork & Aubergine Curry

Lovely with cooked rice and especially good with a cold beer!

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 4 Cook: 15 min

Ingredients

Minced pork 300g
Onion 1
Carrot 1
Aubergine 1
Garlic 1 clove
Seasonings:
Curry paste 1 tbsp
Ketchup 2 tbsp
Vegetable oil as required
White wine as required
Salt & pepper as required

Method

1
Cut the aubergine in half then into 5mm thick slices.
Finely chop the onion, carrot and garlic and fry on medium heat in a frying pan with the vegetable oil.
2
Add the minced pork and fry until browned and separate. Season with salt & pepper and add the white wine. Add the curry paste and ketchup and mix well.
3
In a separate frying pan, add 2 tbsp oil and fry the aubergine slices until soft and cooked. Remove to kitchen paper to drain.
4
Add Step 3 to the frying pan at Step 2 and mix to combine before transferring to a serving dish.
5
This is the curry paste I used.
I love madras curry (medium hot) for this recipe.

Tips & Note

●Aubergine absorbs oil very quickly, so if you prefer it less oily, microwave the aubergine slices first - this will slow down the oil absorption.

Hot & Spicy Minced Pork & Aubergine Curry

Lovely with cooked rice and especially good with a cold beer!

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 4

Cook: 15 min

Ingredients

Minced pork 300g
Onion 1
Carrot 1
Aubergine 1
Garlic 1 clove
Seasonings:
Curry paste 1 tbsp
Ketchup 2 tbsp
Vegetable oil as required
White wine as required
Salt & pepper as required
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Hot & Spicy Minced Pork & Aubergine Curry

Recipe ID :798 Posted on 17 JUN 2015
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Serves 4

Cook 15min
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Lovely with cooked rice and especially good with a cold beer!

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rie-i
Recipe By
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rie-i
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Ingredients

Print Ingredients Email Ingredients
300g
1
1
1
1 clove
1 tbsp
2 tbsp
as required
as required
as required

Method

Cook
15min
1
Cut the aubergine in half then into 5mm thick slices.
Finely chop the onion, carrot and garlic and fry on medium heat in a frying pan with the vegetable oil.
2
Add the minced pork and fry until browned and separate. Season with salt & pepper and add the white wine. Add the curry paste and ketchup and mix well.
3
In a separate frying pan, add 2 tbsp oil and fry the aubergine slices until soft and cooked. Remove to kitchen paper to drain.
4
Add Step 3 to the frying pan at Step 2 and mix to combine before transferring to a serving dish.
5
This is the curry paste I used.
I love madras curry (medium hot) for this recipe.

Tips & Note

●Aubergine absorbs oil very quickly, so if you prefer it less oily, microwave the aubergine slices first - this will slow down the oil absorption.

Category

India Curry Easy Peasy Quick Stir Fried Alcohol Aubergine Pork Root Vegetables Spices Dinner Everyday Home Alone Home Party

Related garlic curry paste ketchup white wine
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