East Indian Style Pork Curry
Pork Curry in Green Masala
Ingredients
For the Ground Masala
12 to 15 green chillies
1 tbsp + 1 tsp coriander seeds
1½ tsp cumin seeds
1 tsp peppercorns
100 g fresh coriander leaves
20 g fresh mint leaves
1 tbsp ginger-garlic paste
1 large onion, sliced
Water, as required for grinding
Grind all the above ingredients together with just enough water to make a smooth paste. Set aside.
For the Pork Curry
1.5 kg pork, cleaned and cut into pieces
1 tbsp + 1 tsp East Indian bottle masala powder
5 onions, finely chopped
4 tomatoes, finely chopped
1 tbsp white vinegar
Salt, to taste
Oil, as required
Water, as required
Method
Marinate the Pork
Add the pork to a bowl and mix well with the East Indian bottle masala powder and salt to taste. Cover and allow it to marinate for 30 minutes.
Prepare the Curry Base
Heat oil in a large cooking vessel. Add the finely chopped onions and sauté until they turn a deep golden brown.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the marinated pork and stir-fry well for about 2 minutes.
Add the freshly ground green masala and cook for another 2 minutes, stirring occasionally.
Add just enough water to cover the pork and bring the curry to a boil.
Once it comes to a boil, lower the flame, cover and cook until the pork is completely tender and cooked through. Stir occasionally and add a little water if required.
Final Touch
Once the pork is cooked, add 1 tbsp white vinegar and mix well. Cook for another 2 minutes.
Turn off the flame and allow the curry to rest for a few minutes before serving.
Serving Suggestion
Serve this delicious, flavourful pork curry hot with steamed rice, pulao, Chitaps, fugias or crusty bread
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