Pork Curry

This is a very spicy curry made of dry red chillies and Black peppercorns. The combination of spices along with coconut gives it aromatic flavor. The curry itself is very rich in flavor that tastes fantastic with any Indian bread or even rice and definitely a glass of ice cold drink.

Ingredients

Boneless pork meat: 500 gms cubed.
Onion: 2 Medium sized, roughly chopped.
Tomato: 1 Medium sized, pureed.
Grated Coconut: 1 Tablespoon, fresh or desiccated
Dry red chilli: 4
Turmeric: 1 teaspoon
Black Peppercorns: 2 teaspoons
Cinnamon: 2 x 2 inch sticks
Cloves: 4
Chopped Ginger: 2 teaspoons
Chopped Garlic: 2 teaspoons
Coriander seeds: 2 teaspoons or coriander powder -2 & 1/2 teaspoon
Fresh Coriander leaves: 5 sprigs, finely chopped
Salt: as per taste
Oil: 2 tablespoons

Cooking Method

Heat 1 teaspoon of oil in a heavy bottomed pan on a medium heat.
Add roughly chopped onions, red chillies, peppercorns, coriander seeds, ginger, garlic, 1x cinnamon stick, 3 cloves. Saute well in a low heat until everything gets toasted. Remove from heat. Once cooled, grind the toasted spices along with coconut (and coriander powder – if using) to a smooth paste and keep it aside.
In the same pan, add the rest of the oil, once the oil is hot, add 1 cinnamon stick, 1 clove. Saute for a couple of minutes.
To this add pork meat, turmeric and salt. Brown the meat in oil for 10 minutes.
Now to this add ground spice mix. Cook it for further 5 – 10 minutes on medium heat.
To this add tomato puree and cook it covered for 20 – 30 minutes on a low-medium heat until the meat is cooked and tender.
Finally garnish with coriander leaves and serve hot with rice or any Indian breads.

Tips

Coriander powder can be used instead of coriander seeds. If using coriander powder the DON’t roast it with other spices. Add it to the mix just before grinding.
Adjust the quantity of chilli and peppercorn according to the taste. This recipe will yield a very spicy gravy.