Coming from a country with such an impressive cuisine as Turkey, you wouldn’t think that my gastronomical curiosity was only awakened when I moved to the US for college. Oh but it’s true. And my most vivid culinary experience from those early fresh-off-the-boat years was definitely Indian food. All those spices and exploding aromas seduced me instantly, although for a long time I was intimidated by trying to re-create those flavors at home.
This is a really simple recipe that fills the house with yummy smells. It’s also endlessly modifiable – you can swap out the meat (beef, veal and chicken all work as well) or the spices or even omit the tomato sauce and just make it with coconut milk and extra broth. The only trick is to have a good heavy pot (cast-iron is best) and leave on a low flame for a while. As always with this type of dish, it tastes even better reheated the next day. I like to make this on a Sunday for a quick weekday dinner. Continue reading Coconut Curry Pork