Makes 6 servings
Many people like to serve condiments with curry--flaked coconut, additional nuts, chutney, toasted seeds--all would be great.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
1 pound boneless pork Boston butt or boneless pork shoulder, cut into bit-sized chunks
1 tablespoon, plus 2 1/2 teaspoons Chef Paul Prudhomme's Pork and Veal Magic®, in all
1 tablespoon, plus 2 1/2 teaspoons curry powder
1 teaspoon ground turmeric
1 teapsoon dreid thyme leaves
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 tablespoons pork lard, chicken fat, or butter
1/4 pound (1 stick) unsalted butter
2 cups chopped onions, in all
6 tablespoons minced fresh jalapeño peppers
1 1/2 cups chopped unpeeled apples
1/2 cup pecan halves or pieces, dry roasted
6 tablespoons raisins
1 large overripe banana, mashed, in all
2 cups pork or chicken stock, in all
3/4 cup canned cream of coconut
4 1/2 cups hot cooked white rice
how to prepare
Sprinkle the pork evenly with 1 1/2 teaspoons of the Pork and Veal Magic and rub it in well. Set aside.
Combine the curry powder, turmeric, thyme, cumin, cinnamon and the remaining 1 tablespoon Pork and Veal Magic in a small bowl and set aside.
Melt the lard or chicken fat and the 1 stick of butter (or 1 stick plus 4 tablespoons of butter) in a 4-quart pot over high heat. Add 1 1/2 cups of the onions and the seasoning mixture and cook, stirring frequently, for 2 minutes. Reduce the heat to low. Stir in 3 tablespoons of the jalapeno peppers and cook for 20 minutes, stirring occasionally and more often toward the end of the 20 minutes, scraping the pot bottom well each time. Add the apples, pecans, raisins and half the banana, stirring well. Continue cooking for 15 minutes, stirring and scraping the pan bottom frequently. At this stage you will see a buildup of browned matter on the pan bottom -- easy to scrape off with a spoon -- which is what helps give so much flavor to this dish.
Add 1/2 cup of the stock, stir well, and cook and stir for 10 minutes. Add 1/2 cup more stock, and continue cooking for 15 minutes, stirring and scraping the pan bottom frequently. Stir in the cream of coconut, 1/2 cup more stock, and the remaining 1/2 cup onions, and cook and stir for 20 minutes. Add the pork, the remaining 1/2 cup stock and 3 tablespoons jalapeno peppers, and cook and stir for 10 minutes. Add the remaining half banana, and cook and stir for 10 minutes more. Remove from the heat and serve immediately.
To serve, spoon 3/4 cup rice around the edges of each serving plate and mound about 3/4 cup curry in the center.
NOTE: If you want less heat in this dish, use only half the jalapeno peppers.