Sunday, 26 January 2014

Rich Dark Pork Curry

I have never been to Coorg, but heard about their Pork Curry several times. When hubby dearest brought some boneless pork meat last week, initially I got stuck with what to do with this. Since pork is not a regular in our household, for that matter not a regular in general Bengali household, cooking pork is a bit difficult for us, so started searching the net and came across this rich dark pork curry recipe which is essentially a Coorg specialty. Not all ingrdients are handy though, still I managed to find out some alternatives and cooked it. It was really awesome, I must say!!


Ingredients:


  • Boneless Pork - 500 gms
  • Onion - 3, chopped
  • Ginger Paste - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Cumin seeds - 1 tsp
  • Mustard seed - 1 tsp
  • Black Peppercorn - 1 tsp
  • Fenugreek / methi seed - 1 tsp
  • Coriander powder - 2 tsp
  • Turmeric, salt
  • Green Chilli paste - as per taste
  • Kashmiri Red chilli powder - 1 tsp
  • Vinegar - 1 tbsp
  • Soya sauce - 1 tsp( for color)

Dry roast all the whole spices on a hot tava, till they begin to release their aromas. Allow them to cool, then grind to a fine powder.


Wash and drain the pork, sprinkle with the turmeric and set aside.


Heat 3-4 tablespoons of white oil in a pan. Fry the chopped onions till lightly browned.


Add the garlic ginger chilli paste and fry for a few minutes. Add the pork and turmeric, and fry until the pork releases water, and begins to change colour.


Add the coriander powder, chilli powder and continue frying till the water reduced to minimum. 


Finally add all the dry roasted spices. Stir thoroughly. Add salt to taste. 


Add about 1 and 1/2 cups of hot water, or according to the gravy required.


Pressure cook on medium heat for about 20 mins.  Remove from gas and allow the pressure to drop. Get it back to the Pan, add the vinegar and soya sauce and mix well. Simmer for a few minutes. Finally, add some chopped green chillies. Enjoy juicy pork curry with rice or roti.




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