Colombo de Porc
Apr 9, 2009 10:54:51 GMT
Post by Deleted on Apr 9, 2009 10:54:51 GMT
How about a French West Indian recipe for a change? Colombo dishes are an Antillean staple (chicken colombo, fish colombo, pork colombo...), and the name does indeed derive from the capital of Sri Lanka. At some time in the past, there were settlers from Ceylon in the Antilles, but the recipe for curry got lost crossing the ocean(s) and the spice mixtures had to be reinvented. So a colombo is not a curry, but there is a definite relationship between the two.
Colombo de Porc
ingredients (for 4)
- 800 g pork
- 1 courgette
- 1 eggplant
- 3 medium potatoes
- 1 green mango
- 7 pods of garlic
- 4 chives (since the West Indian version is not available)
- 5 branches of parsley (flat, curly or coriander or chervil)
- 2 chillis
- 1 branch of thyme
- 1 onion
- 1 pinch de ground coriander and anis
- 2 spoons of massala ou colombo powder
- 1 pinch of powdered clove
- juice of one lemon
- vinegar and oil
- salt and pepper
Preparation
Cut the pork into small pieces and season it with salt and pepper, 5 crushed garlic pods, one chopped chilli, the clove powder and a little vinegar. Marinate for 30 minutes or more.
Chop up the chives, onion, parsley and the rest of the garlic. Cook it in oil and mix in the ground coriander, anis and thyme. Add the meat and the mango cut into pieces. Brown the meat and add the second chilli.
Cut the eggplant, courgette and peeled potatoes into pieces. Add them to the pot with the massala (or colombo) which you have stirred up with a little water beforehand.
Cover the mixture with water and cook covered for about 50 minutes, stirring from time to time. Check the seasoning and "rectify it" as the French say.
5 minutes before removing from the stove, pour the lemon juice on top.
This is obviously served with rice usually, but you can get creative with other grain or pasta items.
Colombo de Porc
ingredients (for 4)
- 800 g pork
- 1 courgette
- 1 eggplant
- 3 medium potatoes
- 1 green mango
- 7 pods of garlic
- 4 chives (since the West Indian version is not available)
- 5 branches of parsley (flat, curly or coriander or chervil)
- 2 chillis
- 1 branch of thyme
- 1 onion
- 1 pinch de ground coriander and anis
- 2 spoons of massala ou colombo powder
- 1 pinch of powdered clove
- juice of one lemon
- vinegar and oil
- salt and pepper
Preparation
Cut the pork into small pieces and season it with salt and pepper, 5 crushed garlic pods, one chopped chilli, the clove powder and a little vinegar. Marinate for 30 minutes or more.
Chop up the chives, onion, parsley and the rest of the garlic. Cook it in oil and mix in the ground coriander, anis and thyme. Add the meat and the mango cut into pieces. Brown the meat and add the second chilli.
Cut the eggplant, courgette and peeled potatoes into pieces. Add them to the pot with the massala (or colombo) which you have stirred up with a little water beforehand.
Cover the mixture with water and cook covered for about 50 minutes, stirring from time to time. Check the seasoning and "rectify it" as the French say.
5 minutes before removing from the stove, pour the lemon juice on top.
This is obviously served with rice usually, but you can get creative with other grain or pasta items.
