Spicy Pork and Liver Curry Recipe

3/4 kg

1/4 kg

1 1/2 teaspoon

1/4 teaspoon

1 teaspoon

2-3 tablespoons

4

1 cup

1/2 cup

Ground to a paste

1 tablespoon

1 tablespoon

8-9

1 tablespoon

3-4

3 X 2 cm sticks

30

Garnish

2-3

Boneless pork

Limb's liver

Salt

Turmeric powder

Sugar

Oil or butter

Medium onions, sliced

Tamarind pulp

Brown vinegar

Garlic paste

Ginger paste

Cloves

Cumin seeds

Green cardamoms

Cinnamon

Dried red Kashmiri chilies

Green chilies, sliced

• Wash pork and liver, pat dry and cut into 2 cm cubes.

• Mix pork with salt and turmeric, and marinate for an hour.

• Place pork in a non-stick pan and fry in its own fat till brown.

• Drain and set aside.

• Add liver to pan and fry till golden brown.

• Drain and set aside.

• Sprinkle sugar into the remaining fat in the pan and cook over low heat till brown.

• Stir in oil or butter and heat through.

• Add onions and fry till brown.

• Mix in ground paste and fry for 5 minutes, stirring constantly.

• Add pork, tamarind pulp, vinegar and 2 cups water.

• Transfer to a pressure cooker and cook under pressure for 20 minutes.

• Allow cooker to cool before opening it.

• The pork should be tender.

• Add liver and cook for 6-7 minutes further.

• Garnish with green chilies and serve with white steamed rice.