Pork Curry

Ingredients:

Pork -1 Kg 

Onions - 2 large 

Ginger- 2-inch piece 

Garlic - 10 cloves

Green chillies - 4-5 

Turmeric powder - 1 tsp 

Red chilli powder - ½ tsp 

Coriander leaves - Half bunch 

Salt to taste

Kachampuli*** 1 tsp 

Dry Roast (each separately):

Coriander seeds - 5 tsp 

Jeera - 1 tsp 

Cloves - ¼ tsp 

Cinnamon ¼ inch

Pepper corn - 1 tsp 

Mustard seeds - 1 tsp 

Cardomom - 2-3 

Few curry leaves

Method:

Marinate pork with chilli powder, salt and turmeric for half hour.

Roast the “roast” ingredients separately on low flame on a tava. The coriander and jeera should be roasted till it turns almost black, but not burnt. Roast all ingredients and powder it as fine as possible.

Coarsely grind (or pound with stone) the onions, garlic, ginger, green chilli, and coriander leaves.

Pressure cook the pork for two whistles.  Once the pressure is down, transfer the pork into a thick bottomed vessel.

If you do not prefer to pressure cook, put the marinated meat into a thick bottomed vessel and cook on a low flame until almost half done.  Add the ground powder and the onion, ginger/garlic, chilli and coriander mix.  Mix well and cook until meat is tender.

Test for taste and add salt/chilli if needed.

Add Kachampuli and mix well and let it simmer for a few more minutes on a low flame.

Garnish with coriander leaves.

***Kachampuli is a dark and thick extract of a fruit used in kodagu cuisine. It gives a distinct sourness/tartness to the non veg dishes. If not available, you could use tamarind extract/lemon, but the flavor will definitely be different!