Fresh fennel and pork curry from Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking by Vikram Vij and Meeru Dhalwala

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Accompaniments: Roasted eggplant raita; Red bell pepper, onion and sumac sauté; Brown basmati and portobello mushroom pilaf; Paneer, green beans and eggplant in tamarind curry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on April 28, 2018

    Made this yummy curry again. This time I replaced the buttermilk with 18 percent cream, added one tablespoon more of vinegar, and omitted the dates. Also freshly ground cumin seeds made an incredible difference. I coached my son-in-training and he was completely sold on this recipe. Definitely don’t need to add water.

  • Frogcake on December 21, 2017

    This curry has a pleasant sour-sweet taste from the buttermilk, vinegar, and dates. I made quite a few adjustments though: I omitted the water completely and added an extra half cup of buttermilk; I added red wine vinegar in place of the balsamic (the slight sweetness is sacrificed for a slightly more robust sourness, I prefer); I used cubed pork tenderloin - about a pound; I added diced sweet onion, sweet potato and chopped green beans as well as chopped spinach (a half cup). So good with fresh naan or brown basmati. I also like to sprinkle chopped dates and pistachios on top. The chopped dates compensate for the sweet tinge missing if you do not add balsamic. I would make it again as described.

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