Tips for getting bright yellow turmeric off my worktop anyone?
Turmeric stains things bright yellow – but don’t let that put you off from using this fantastic naturopathic ingredient…
In my quest to include more health beneficial turmeric in my diet I stumbled across a recipe for Burmese pork curry. I don’t often cook curries so was really excited about giving this a go. There seem to be lots of variations of this dish – some including tamarind paste, and additional spices or tomatoes. I decided to keep the overall ingredients list simple, because quite frankly if recipes have too many ingredients I tend to loose concentration half way down the list. Healthy cooking can and should be simple. I also substituted the suggested soy sauce – which is wheat based – for Paleo friendly Tamari sauce.
Since I do a lot of exercise anything that has an anti-inflammatory effect on my body is great. This is just one of turmeric’s amazing benefits, along with curing illness. I never knew that turmeric is from the same family as ginger. I love learning something new with each recipe I discover.
This is the first time I have used fish sauce in a recipe on the blog. It took me rather a long time to source a clean (i.e. no added sugar) brand in the UK. I’ve heard Red Boat Fish Sauce is popular in the USA but to my knowledge not available here in the UK). The brand I found is Namjai – which rather poshly I bought in Selfridges food hall. Though fear not, it didn’t have a designer price tag – sky high prices are reserved for the hallowed halls of the handbag department.
This is intentionally a very mild curry so perfect for the faint hearted. I served mine with a heap of cauliflower rice.
Incidentally I know absolutely nothing about Burmese cuisine. In fact the only thing I know about Burma is that I’ve a friend who is a quarter Burmese. I must investigate further…
Ingredients (serves 2)
- 300g pork loin, diced (or you could use another cut of pork such as shoulder or leg)
- 1 teaspoon turmeric
- ½ Tablespoon fish sauce
- ½ Tablespoon tamari
- 2 cloves garlic, minced
- 1 inch ginger, grated
- Coconut oil for sautéing
- 1 onion, finely sliced
- 1 Tablespoon paprika
- Cauliflower rice (see below) & fresh coriander to serve
- Marinate the pork with the turmeric, fish sauce, tamari, garlic and ginger. Mix well (I didn’t do this in advance but you could to let the flavours develop further).
- Take a saucepan pan (that you have a lid for), add a dollop of coconut oil and sauté the onions for 3 or so mins over medium heat until translucent. Add the paprika to the onions and stir until onions are coated.
- Turn up the heat a little and add the marinated pork to the pan, and mix well. Cover, lower the temp to medium low and cook for 45-60 mins until the meat is tender. Stir occasionally to ensure it doesn’t stick to the bottom of the pan. You don’t need to add any liquid as the sauce develops from the meat juices.
- Season to taste and serve up with chopped coriander leaves and cauliflower rice.
To make the cauliflower rice: Use 1/2 head cauliflower per person, whizz in food processor till ‘rice’ like. Saute in coconut oil with minced garlic for around 8 mins, add seasoning and top with a little dessicated coconut.