She made a few of her own modification; such as the addition of dry roasted mustard seeds and instead of using coconut milk as suggested in the original recipe, she substituted yogurt. This is not because we do not have an easy access to coconut milk but we like the taste of yogurt in this dish. Coconut milk, at least to our taste, adds a sweetness and distinctive "coconut" flavor (I am sure that must be the whole purpose of using coconuts milk). Besides, yogurt is a bit healthier (we hope).
The addition of cilantro leaves (not in the original recipe) really added to the flavor dimensions. My wife added a bit more yogurt to adjust the heat just before serving.
- 2 Tbs. grainy (grey poupon) mustard
- 2 Tsp. mustard seeds
- 1 1/2 Tsp. ground cumin
- 1 1/2 tsp ground turmeric
- 1 Tsp. cayenne pepper
- 1 Tsp. salt
- 2 Tsp. sushi vinegar (the recipe calls for red wine vinegar but sushi vinegar is what we have on hand and I really like its mild taste in dishes.)
- 3 Tbs. vegetable oil
- 2 onions cut into half rings
- 2 cloves garlic finely cut
- 1 1/2 lb. pork shoulder cut into large cubes
- 1 cup Greek yogurt (the recipe calls for coconut milk but we find it makes the dish too sweet and besides we like to think the yogurt is better for us.)
This appears to be one of my husband’s favorite curries. He asks for it frequently. I thought it would bring him some comfort while his hand healed. This is a nicely assertive curry. The processed mustard fortified with the additional mustard seed and vinegar provides a pleasant contrast to cut the richness of the pork.