COORGI PORK CURRY

Preparation Method :

• Combine pork with sufficient salt and water and pressure cook for 30 minutes on low flame. Remove from heat.
• Reserve the pork and stock in the pressure cooker for at least 15 minutes.

For Coorgi Masala Paste:

• Heat pan and dry roast the whole spices until they turn almost black.
• Transfer them to a blender and grind to make a fine powder. Set aside.

For The Aromatic Paste:

• Heat oil in pan and sauté onions until translucent. Then add garlic, ginger, curry leaves and green chilies and sauté until they turn slightly black and smoky.
• Transfer them to blender and add coriander leaves, oil and sufficient salt and grind to smooth paste and set aside.

For Curry:

• Heat oil in a pan and add mustard seeds and curry leaves. When they crackle, add the aromatic paste and stir well.
• Add pork stock and mix well until they are combined together.
• Add 3 tablespoons of the ground Coorgi masala paste and stir well. Add turmeric powder and chili powder and mix well. Cook until oil rises to the surface and the spices are completely cooked.
• Then add pork, kaachampuli or tamarind extract and sufficient salt and stir well. Add sugar or jaggery powder and mix well to balance the sourness.
• Stir well and fry the pork until they are well coated with curry. Add sufficient water and cover and cook for an hour or till pork become tender.
• Remove from heat and transfer to a serving dish. Garnish with coriander leaves.
• Serve hot with steamed rice.