Chapati and Pork Curry Recipes and Credits below.

Pork Curry

Ingredients:
500 g Pork loin
2 Tbsp olive oil (any oil you prefer )
½ teaspoon Fenugreek Seeds
1 large onion
2 cloves garlic
2 cm ginger
1 dried or fresh chilli
1 tsp turmeric powder
1 tsp Cumin powder
2 Tbsp coriander powder
1 tsp Chilli powder (or more if you prepare spicier)
¼ teaspoon nutmeg
¼ teaspoon Cardamom
2 medium potatoes, cubed (optional)
Salt and pepper to taste
1 teaspoon Asafoetida powder (from Indian specialty shop)
Fresh Coriander for garnish optional

INSTRUCTIONS/Method:
1. Heat the pan/wok with oil. When the oil is hot put the fenugreek and let it cook until it becomes aromatic (be careful not to burn them. Put the onion, garlic, ginger and chilli. Cook until light brown.
2. Put the turmeric, cumin, coriander and chilli powder. Continue mixing. Put water just to avoid burning the herbs. When it becomes a paste add the meat and stir, let it cook for 1 minute. Stir again and put water just enough to cover the meat. Put the lid and let it boil.
3. When boiling put the nutmeg, cardamom salt, pepper and potato. Let simmer for 45 mins.
4. When the meat is almost cooked ( at this time the sauce should be reduced and thicker ) put the Asofoetiba powder and taste it. If you think you need more salt and pepper then add more according to your taste. Just before you turn the heat off squeeze half lemon and garnish with fresh Coriander leaves.
Serve with your favorite green vegetables.


Chapati/ Feta Bread

Ingredients:
2 cups plain flour (plus extra for kneading, dusting benchtop}
1 teaspoon salt
1 tablespoon of olive oil
1 cup lukewarm water

Instructions:
1. Put all together the plain flour. Salt and olive oil.
2. Add water while mixing little by little until you form a dough.
3. Cover and set it aside for at least 15 minutes.
4. Knead the dough until it becomes soft and doesn’t stick to your fingers. Divide the dough into 10-12 pcs and form them like ball, as in the video.
5. Flatten each dough ball using your hand.
6. Transfer the flattened dough onto a clean surface, roll it with a rolling pin into 6-7 inch disc. If the sticks into the surface dust the surface with extra flour.
7. Place the chapati into the hot griddle or pan (hot plate was on Maximum) and cook for about 30 seconds until golden dots appear on the surface. Flip over and cook the other side. Flip over again and soon the chapati start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flatten part out the chapati. The whole chapati should puff up, just as in the video.
8. Transfer the cooked chapati into serving dish with lid to keep it warm while you continue cooking the rest. (I use aluminium foil to wrap mine).
Notes:
If your chapati doesn’t puff like a ball don’t worry. It will still taste delicious. It may take a little practice to get puffy chapati. You can also cook the chapati on a direct flame which I think is a better way, but we don’t have gas here at this time.)

Message below video with questions…

Thanks, Aireen
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Chef: Aireen
Location Queensland, Australia, May 2020

Filmed using DJI Mimo 3 and Iphone X
Edited with Shotcut https://shotcut.org/download/
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MUSIC "Little Planet"
FROM: https://www.bensound.com/
https://www.bensound.com/royalty-free...
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