Pork Curry

Pork Curry

Pork – 1 kg (washed, drained and cut into small pieces)
Onions – 3-4 big sized (finely chopped)
Tomatoes – 2 nos (finely chopped)
White vinegar – 1 tbsp
Oil – 2 tbsp
Salt to taste

For curry masala, grind to a fine paste the following

Garlic – 10 cloves
Ginger – 5 cm piece
Green chilies – 4 nos
Tamarind – a walnut sized ball (seeded)
Black pepper – 2 tsp
Turmeric powder – 2 tsp
Cloves – 5-6 nos
Cinnamon – 5 cm stick
Mustard seeds (sarson) – 1 tsp
Raisins (kishmish) = 2 tbsp
Water (as required to make this thick paste)

1. Pressure cook the pork with ¾ cup water for about 30 minutes
2. Strain and keep aside the pork and the stock
3. Heat oil in a pan and fry onions and tomoatoes till onions turn translucent
4. Add in the masala curry paste and fry further for 2 minutes
5. Add pork and fry well till it browns. Stir occasionally
6. Add stock, vinegar, salt and ¾ cups of water and mix
7. Cover the pan and cook over low heat for another 30-40 minutes, till the pork is cooked and gravy thickens
8. Serve with rice, chappati or Kerala porotta

Till next time…happy cooking!