This beautiful Creole dish brings together many tastes, textures, colours and cultures. It is a pleasure to watch and to eat, easy to make and will be a great dish for both adults and children- and will make a perfect dinner for guests! The pork curry is usually served with so called “rougailles”- dip-like yumminess made with avocado, mango and cream. It’s called “cari de pork”. “Cari” stands for curry, of course, just written in French! Don’t be afraid of the long instructions- it’s easier than you think!
You will need
For the cari
– Cooked rice (enough for 4 people)- 2 cans of kidney beans
– 1kg of pork meat – but chicken will work as well
– 5 garlic cloves
– a bunch of parsley leaves
– 1 teaspoon black pepper
-1 teaspoon thyme
– 3 big onions cut into little cubes
– 1 teaspoon curry
– 2 teaspoons salt
– 1 can of crushed tomatoes
Cut the meat into cubes and cook in olive oil until brown. Add the finely chopped garlic and the finely chopped parsley leaves. Add the pepper, the thyme, the onions (also finely chopped), curry and salt. Let simmer for a while. Add the crushed tomatoes. Let simmer some more.
Meanwhile, make the rougailles.
For the avocado rougaille:
– a ripe avocado
– a dash of chili
– 1/4 of finely chopped onion
– some lemon or lime juice
Smash avocado with a fork, add the rest, mix.
For the cream rougaille:
– a small cup sour cream
– 1 spring onion
Add some water to the sour cream to make it less thick. Finely chop the spring onion, add tot he cream. This is my mom’s invention: simple and brilliant.
For the mango rougaille:
– 1 mango (or 2 Granny Smith apples)
-1/4 chopped onion
– 2 table spoons olive oil
1 teaspoon lemon juice
Grate the mango, and add the rest of the ingredients.
For the tomato ginger rougaille:
– 2 tomatoes
-2 tablespoons grated ginger, some salt
Chop the tomatoes, add ginger and salt.
Put the rougailles into bowls.
Put the rice in a bowl, make a hole in the rice and add the kidney beans in the middle. Enjoy!