Ingredients
1 kg Pork cut in to small-medium pieces (with bone)
3 green chilies, slit lengthwise
6'' ginger, pound
4'' ginger ground to a paste
1 large pod of garlic ground to a paste
1-2 tsps Kachampuli
1 cup Coriander leaves, chopped
2 large onions, ground to a paste
1 tbsp salt
1 tbsp oil
Water according to cooking instructions
For Marinating Pork
2 tsps chili powder (Kashmiri)
1 tsp turmeric powder
1 tbsp of the freshly ground ginger garlic paste
1 1/2 tsps salt
For Pandhi Masala (Traditional Coorg Pork Masala) (3 tbsps approximately)
1 tbsp cumin seeds
2 tbsps coriander seeds
10 grains of fenugreek
1 tsp peppercorn
8 cloves
1 tsp mustard seeds
Method
After the washing and cleaning the pork, add marination ingredients along , mix the meat well and keep aside.
Make the pandhi masala. Take a flat cast iron griddle and keep on low flame. Slow roast 2 tablespoons of coriander seeds, ensure they are regularly stirred to not burn them but just to give them a brownish colour. This will take a few minutes, then add 1 tablespoon of cumin seeds, after a minute add 10 grains of fenugreek seeds, 1 teaspoon peppercorn along with 8 cloves, roast for a minute and finally add 1 teaspoon of mustard seeds. Turn the stove off after a minute or two. Fine grind this mixture to make the masala for pork.
In a pressure cooker, add the pork, pour in water enough to just cover the pork. Cover the cooker and allow the pork to cook for 4 to 5 whistles on high flame. The number of whistles depends on the toughness of the pork, therefore reduce or increase the number accordingly.
Once cooked remove the cooker from flame and allow to cool.
In a large wok, add oil and bring to heat on medium flame, add the pound ginger and saute. Next throw in the green chilies and sate for 30 seconds. Add the onion paste and fry for 10 to 12 minutes till the raw smell goes and the onion paste changes colour. Gently pour in the pork curry from cooker into the wok and allow it simmer in the onion blend.
Add the ground pandhi masala and the remaining ginger garlic paste, bring to a boil.
Finally add the kachampuli. Keep stirring and brewing till the pork is of a semi-gravy reduction.
Fill the gravy with lots of chopped coriander for flavour.
Add an additional teaspoon of salt, kachampuli for sourness or pandhi masala for flavour if required
Serve with rice cake, rice balls, kerala protta, parantha or steamed rice
Please Note: If you do not have a pressure cooker, buy boneless pork with less skin and fat and cook your pork for 1 to 1 1/2 hours (approximately) using the same method. Start adding the ingredients to the cooked pork after 30 to 40 minutes of cooking it
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