If you are a pork lover, do try this out.
Preparation time: 45 minutes | Difficulty Level: Easy
- Pork (cubed and cleaned) – 1 kg
- Onion (sliced lengthwise) – 2 medium sized
- Tomatoes (chopped) – 2 medium sized
- Shallots (chopped) – 1/2 cup
- Garlic (crushed) – 2 tablespoons
- Ginger (crushed) – 2 tablespoons
- Curry leaves – 1 stem
- Green chilly (chopped) – 3-4
- Turmeric – 1/4 teaspoon
- Kashmiri Chilly Powder – 2 tablespoons
- Coriander Powder – 4 tablespoons
- Garam Masala – 1 teaspoon
- Pepper Powder – 1 1/2 tablespoons
- Coconut Slices – 1/2 cup
- Mustard Seeds – 1/2 teaspoon
- Refined Oil – As needed
- Salt – To taste
- Pressure cook pork adding salt and 1/2 tablespoon powdered pepper. Ensure that the pork gets cooked really well.
- Heat oil in a pan. Fry the coconut slices, till it starts turning brown. Don’t deep fry it. It should slightly turn brown. Thats what we need. Drain the fried slices and keep this aside.
- To the same pan add mustard seeds. Let it pop.
- Add chopped onion, shallots, ginger, garlic, green chillies, tomatoes and curry leaves. Either we can add all at the same time or add ginger and garlic first, stir fry for few minutes and then add rest of the ingredients. I like fried garlic a lot. So I prefer frying ginger and garlic a bit and then adding the others.
- Add salt and let it saute well.
- Time to add the masalas. Add turmeric, chilly powder, coriander powder, pepper (1/2 tablespoon) and garam masala. Stir fry for 1-2 minutes. Add some water. Let it cook on medium flame for almost a minute.
- Now we can add the cooked pork and fried coconut slices. Stir fry till the gravy thickens. When it is almost done we can add rest of the pepper powder. Stir well. The more you let it fry the more tastier it becomes. At the same time if you need it to be semi-gravy, take off the flame when it reaches your needed consistency.
- Serve hot with rice, rotis, chapatis …