Indo - Thai Pork Curry

Fusion Pork Curry: Where India Meets Thailand

Ingredients for the Masala Paste

24 dry Bedgi chillies or Kashmiri Chillies

2 tbsp cumin seeds

1½ tsp peppercorns

1½ tsp fennel seeds

1 tsp turmeric powder

1 small ball of tamarind

1 lemongrass bulb

2½-inch galangal

2 tbsp ginger-garlic paste

2 medium-sized onions, chopped

1 tsp garam masala powder

Method:

Grind all the above ingredients to a smooth paste and set aside.

Other Ingredients

3 medium-sized onions, finely chopped

8 cloves garlic (20–25 grams), sliced

A few kaffir lime leaves

For the Pork

1.5 kg pork with minimal fat

Turmeric powder

Salt

Vinegar

Preparation:

Wash the pork well.

Add a little turmeric powder, salt, and vinegar to the pork and mix well.

Set aside for 30 minutes.

Wash thoroughly and drain well.

Marination

2 tbsp soya sauce

2 tbsp oyster sauce

Method:

Add the soya sauce and oyster sauce to the drained pork.

Coat the pork well with the sauces.

Allow to marinate for 30 minutes.

Method

Heat oil in a cooking vessel and sauté the sliced garlic until aromatic and lightly browned.

Add the finely chopped onions and sauté until lightly browned.

Add the marinated pork and stir-fry on a medium flame for 2 minutes.

Add the ground masala paste and mix well. Cook for another 2 minutes on a medium flame.

Add just enough water and bring the curry to a boil.

Lower the flame, add the kaffir lime leaves, and cook until the pork is tender and done.

Taste and add salt only if required, as the soya sauce and oyster sauce already contain salt.

Serve hot with steamed rice, bread, appams , pulao or fried rice

A delicious fusion curry that combines bold Indian spices with the fresh, aromatic flavours of Thai ingredients such as lemongrass, galangal, and kaffir lime leaves.

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