COORG PANDI (PORK) CURRY

November 21, 2023

1 hour 45 minutes

medium

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Ingredients

Adjust Servings

	Pork Masala (This can made in bulk and be stored for future use) - Coriander Seeds – 5 tbsp, Black Pepper corns - 1.5 tbsp, Cumin Seeds -1 tbsp, Black Mustard seeds - 1.5 tbsp, Cinnamon stick - ½ , Methi (Fenugreek) seeds – ½ tbsp, Uncooked Rice - 1 tbsp
	Roast above ingredients in a pan until dark brown (take care not to let it burn) and grind together into a powder (not too fine). Use 1 tbsp Pork Masla for 1 kg Pork.
	Kachampuli (Coorg Country vinegar) or Substitute with (Stew of juice of two limes with dark soy sauce).
	1 kg pork (boneless)
	1 tbsp Salt
	½ tbsp Red Chilli powder
	½ tbsp Turmeric powder
	1 medium Onion roughly chopped.
	2 tbsp Ginger & Garlic paste
	10 to 12 curry leaves.
	1 Maggi Chicken Stock cube (This is to compensate for the absence of bones in the meat cuts).
	3 green chillies - parted down the middle with seeds intact.
	Coriander leaves – a small fistful roughly chopped.
	Dark Soy - ½ Tbsp and 2 Lime (If Kachampuli not available)

Directions

1.

Mariate the Pork with salt, red chilli powder and turmeric for an hour.

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2.

Saute onions, ginger garlic paste.

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3.

Add the marinated pork, and then the Pork Masala & Maggie cube.

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4.

Add 1 cup of water.

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5.

Close lid and cook on ‘Meat’ mode.

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6.

Once cooking cycle is over, add in the Kachampuli (or soy & lime substitue)and leave in Sauté mode till gravy thickens.

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7.

Garnish with coriander leaves.

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