Recipe by Jan Kelly
"This delicious curry pork recipe is very simple to make. Just put everything in the oven, and go relax."
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cubed pork loin
canned potatoes, cubed
1 (8 ounce) container
low-fat plain yogurt
korma curry powder
mango - peeled, seeded and diced
green onions, chopped
salt and pepper to taste
You could substitute low-fat cream cheese for the "fromage".
Note: For more "heat" add cayenne pepper or a hot curry powder, like Madras, to taste. Also, chopped cilantro would be more authentic to recipe than green onions.
This was very good. I was concerned about a heavy taste of cumin so I used 2 tablespoons and it was perfect. I also used fresh potatoes. This is a keeper.
Good recipe which can be altered for ingredients on hand, however, it did not cook in time frame described. Required additional time.
This is a perfectly nice pork curry, which we pretty much made as is. We didn't have korma curry powder on the shelf, so we made our own mix ((3 tbsp ketumbar seeds (coriander), 1 tsp jintan puteh seeds (cumin), 1 tsp white peppercorns, 2 (2-cm) sticks cinnamon, 2 cardamoms, 2 cloves - all heated then ground together - and a 1/4 tsp of tumeric added at the end)). The second time around, we didn't have fromage frais available, so we tried a bit of cream cheese and that was equally good. Not bad at all, and a great way to use up mango if you have it about!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Mango Korma
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 179
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