Pork isn’t the first meat I think of when making a curry. So this recipe intrigued me. How would pork taste with curry?
And the walnuts. . . I don’t think I have ever had a curry with walnuts.
Well, this is far from a traditional curry. That much is obvious. That doesn’t mean it wasn’t a fabulous dinner - because it was.
The pork cooked quite nicely. Browning it first really helps lock in the flavor and the moisture.
The celery and the nuts stay fairly crisp, but not in a bad way.
I used Red curry powder. The last few curries I have made, I used the yellow. I thought I would mix it up with this one. The red curry tends to be a little on the spicier side. At least, the red curry powder I have is spicer than the yellow. We like spice, so this wasn’t a problem for us.
I did not see the point of the bread crumbs. I think there was an unwritten law that if you made a casserole in the 50’s or 60’s you were legally required to sprinkle it with bread crumbs. I can really see no other reason for them.
The curry creates a nice, thick sauce during the baking time. I served it over rice and it provided a nice coating.
A lovely, if unusual curry!
CURRIED PORK CASSEROLE
1 1/2 Pounds Boneless Pork
2 Tablespoons Shortening
1/2 Cup Coarsely Chopped Walnuts
1 1/2 Cups Finely Diced Celery
2 Tablespoons Butter
2 Tablespoons Flour
1 Teaspoon Salt
2 Teaspoons Curry Powder
1/2 Cup Milk
1/2 Cup Dry White Wine
1 Tablespoon Butter
3 Tablespoons Fine Dry Bread Crumbs
Cut the pork into 1/2 inch cubes. Heat the shortening in a heavy skillet. Add the pork, walnuts, and celery. Sauté until pork is nicely browned. In a separate pan melt the two tablespoons butter, stir in flour, salt, and curry powder. Gradually blend in milk and wine, stirring until smooth. Cook, stirring, until sauce thickens. Add the pork, nuts and celery. Transfer to a greased casserole if the pan is not ovenproof. Melt remaining butter and combine with bread crumbs. Scatter over the top. Bake in a 350 degree oven for 1 hour.
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