Spiced Braised Pork Curry — Coorg Pandi Curry
A Karnataka coastal pork curry from the Coorg hills, slow-braised in a black-pepper-and-cumin paste with kachampuli vinegar tang.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast coriander seeds, cumin seeds, peppercorns, fenugreek seeds, mustard seeds, and dried red chillies in a dry skillet over medium heat for 2 minutes until fragrant. Cool 1 minute, grind to coarse powder. Mix with Kashmiri chilli powder, turmeric, salt, garlic, ginger, and 2 tbsp kachampuli vinegar plus 1/4 cup water into a thick paste. Rub over 440g pork pieces, marinate 10 minutes. Finely chop 2 medium onions.
Bloom
Heat 3 tbsp oil in a heavy saucepan over medium heat. Add 16 fresh curry leaves, let crackle 10 seconds until fragrant.
Saute
Add chopped onions, cook 8 minutes stirring over medium heat until deep golden brown. Add 4 slit green chillies, cook 30 seconds.
Sear
Add marinated pork with all paste, sear 5 minutes over medium-high heat stirring, until pork edges brown and masala darkens.
Braise
Pour 500ml (2 cups) hot water, stir, cover, reduce to low heat. Simmer 35 minutes stirring once, until pork is fork-tender and gravy is thick and glossy mahogany-colored.
Finish
Uncover and reduce on medium 3 minutes if gravy is loose. Stir in remaining 1 tbsp kachampuli vinegar off heat. Rest 2 minutes covered.
Plate
Garnish with 2 tbsp fresh coriander and plate. Serve with akki rotti, steamed rice, or paratha, alongside garlic pickle and roasted papad.
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