3 tbsp. vegetable oil
1 red onion, diced
2 lb. ground pork (smash together with your hands in a bowl to ensure that there are no large lumps when cooking)
6 very ripe tomatoes, diced (or a 28-oz. can diced tomatoes)
3 tbsp. tomato paste
4-6 tbsp. Madras curry powder
1 tbsp. + 1 tsp. salt
1 tbsp. + 1 tsp. sugar
1/2 cup water
1 small green bell pepper or jalapeño, seeded and finely diced (optional)
1/2 cup chopped cilantro
1. Heat 3 tbsp. vegetable oil over medium high heat in a saute pan. Add the onions and cook 2-3 minutes until fragrant and translucent.
2. Add the ground pork and saute until the meat is cooked about 3/4 of the way through (still slightly pink).
3. Add the diced tomatoes, tomato paste, curry powder, salt, sugar, and water. Stir and bring to a boil. Add the bell pepper, reduce heat to low, cover, and simmer about 5 minutes. Stir in the chopped cilantro.
4. Serve the sauce over steamed white rice. Garnish with fresh chopped cilantro.
NOTE: This dish keeps well and can be refrigerated and reheated later. Also freezes well.