Corn and Pork Herb Curry, made with SN3

Spice Curry Symphony No.3 (SN3) makes this Corn and Pork Herb Curry.

The sweetness of corn and the savour of pork wrapped in herbal spices — a plate full of aroma. The hidden note is cornichon (small gherkin) pickles, whose acidity sharpens the appetite.

Ingredients (serves 4)

• SN3 / starter spices (the bag of whole spices): 1 bag
• SN3 / powder spices (the bag of ground spices): 1 bag
• Fresh tomato: 1
• Onion: 1/2
• Celery: 1
• Sweetcorn (canned, whole kernel): 1 can (about 120g drained)
• Cornichons (small gherkin pickles): 2
• Garlic: 1–2 cloves
• Pork loin (or fillet): 200g
• Salt: 1 tsp
• Sugar: 1 tsp
• Olive oil: 4 tbsp
• Water: 50ml
  
  

Preparation

• Slice the garlic.
• Finely chop the onion and the cornichons (small gherkin pickles).
  
• Peel the outer strings from the celery with a peeler, then cut it into 1cm dice. Cutting the pieces as evenly as you can is what makes the dish. Finely chop the leaves and use those as well.
• Cut the tomato into 6 pieces.
• Cut the pork into easy-to-eat pieces and rub in a little salt (not counted in the quantities above).

Method

1. Put the olive oil: 4 tbsp in a pan over low heat, and once the oil has warmed, add the starter spices (the bag of whole spices) and the garlic: 1–2 cloves.
   
2. Once the garlic becomes fragrant, add the pork and brown it on both sides.
   
   
3. Add the onion, celery and cornichons (small gherkin pickles), turn the heat to medium and cook for about 5 minutes.
   
4. Add the tomato and water: 50ml.
   
5. Once it comes to the boil, add the SN3 powder spices (the bag of ground spices): 1 bag, salt: 1 tsp and sugar: 1 tsp, lower the heat to low and simmer for about 5 minutes, stirring.
   (Crush the tomato as it simmers.)
6. Drain the sweetcorn (canned, whole kernel) and add it, warming it through for 1–2 minutes while you stir.
   (Don't simmer it any longer than that — you want the corn to keep its bite.)
7. Finally, taste and adjust the salt.

That is it.