Pork curry with green chillies and tamarind
This is a Christian pork dish from Kerala, which to me is typical of the cookery of southern India in that, even though it’s a meat dish, it’s still light, fresh and acidic. The fattiness of pork is cut through by finishing the dish with a tamarind paste, sliced green chillies and garlic, and it’s normal to serve a sliced, pickled onion salad with it as well.
Ingredients
- Garlic20 კბილი
- green chilli9 ცალი
- Vegetable oil30 ml
- Mustard seeds1 სუფრის-კოვზი
- cumin seeds1 ჩაის-კოვზი
- Cloves2 ცალი
- black peppercorns½ ჩაის-კოვზი
- Turmeric1 ჩაის-კოვზი
- Coriander seeds2 ჩაის-კოვზი
Instructions
5 steps- 1
Put the shallots, garlic, ginger and chillies into a mini food processor with a splash of water and blend to a rough paste.
- 2
Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder.
- 3
Heat the oil in a heavy-based pan or karahi over a medium-high heat. Add the pork, in batches if necessary to avoid overcrowding, and fry for 10 minutes, stirring occasionally, until browned.
- 4
With all the pork in the pan, add the shallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further five minutes, adding a splash of water if the paste starts to stick. Pour over enough water to just cover, turn the heat down to low, put a lid on and simmer for about 30 minutes, or until the meat is tender.
- 5
To finish, fry the coriander seeds in a dry frying pan over a medium heat for a minute, or until toasted, then grind to a powder. Add the tamarind liquid, green chillies and garlic to the pork and cook for a further minute, then stir in the ground coriander. Serve.
Nutrition
1 serving ≈ 217 g
Nutrition values are estimates. - means data is unavailable.
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