Tamarind and coconut pork curry

Fresh curry leaves and fenugreek seeds add extraordinary flavours to this spicy tamarind pork curry, while coconut cream adds depth and creaminess.

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Step 1

Heat oil in large frying pan; cook pork, in batches, until browned. Remove from pan.

Step 2

Cook onion, garlic, chilli and ginger in same heated pan, stirring, until onion softens. Add spices and curry leaves; cook, stirring, until fragrant.

Step 3

Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in pork, tamarind, coconut cream and stock. Cook, covered, on low, 6 hours.

Step 4

Add beans and half the shredded coconut; cook, covered, on high, 20 minutes or until beans are tender. Season to taste; sprinkle curry with remaining coconut.

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