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Ingredients : Serves 6 1
kg pork, cut into cubes
3
tablespoons cooking oil
12 curry leaves
1/4 teaspoon fenugreek seeds
2
medium onions, chopped finely
4
cloves garlic, chopped finely
1
1/2 teaspoons finely grated fresh ginger
3
tablespoons curry powder
1-2 teaspoons chili powder
Salt to taste
1
tablespoon vinegar
1
tablespoon tamarind pulp
1
1/2 cups hot water
5
cm cinnamon stick
4
cardamom pods
1
cup thick coconut milk
Method :
Heat up a large wok with oil and stir-fry
the fenugreek seeds and curry leaves until they start to brown. Do not
let them burn. Add garlic and onion. Fry over low heat until the onion
is softened. Add curry powder, ginger, salt, chili powder, vinegar and
pork. Fry over high heat. Stir thoroughly to ensure that the meat is
fully coated with the mixture of spices.
Squeeze tamarind pulp into the hot water,
strain and remove the seeds. Add the cinnamon, cardamom and strained
tamarind liquid to the meat and cook over low heat with the lid. Cook
until the pork is tender. It should takes about an hour. Add the thick
coconut milk and cook for a further 10 minutes, uncovered. Pour the
gravy into another saucepan, and return the pork to be fried until
nicely brown. Add back the gravy to the saucepan and cook, uncovered
until gravy thickens. Serve hot with steamed white rice.
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