Pork Pandi Curry

Pork pandi curry is a traditional pork dish in Coorg cuisine. This dish is specially cooked using freshly ground masala and a distinct sour ingredient called “Kachumpuli” (tamarind paste). The tamarind paste is what gives this pork curry its delicious unique taste and colour.

Serves 6

Ingredients

• Pork – 1.11kg
• 3 medium onions
• 3- 4 green chillies
• 6 garlic cloves
• 1 ½ inch of ginger
• 6 – 8 curry leaves
• ½ tsp mustard seeds
• ½ tbsp. tamarind paste
• 300g tomato passata
• 1 cup coconut water
• 1 tsp honey
• Salt to taste
• 2 tbsp. oil

• Marinating ingredients
• ¼ tsp turmeric powder
• 2 tsp dark brown malt vinegar (garcinia vinegar)
• 1 ½ tsp chilli powder

• Garam masala ingredients
• 1 tsp cumin seeds
• 4 tsp coriander seeds
• 1 ½ tsp peppercorns
• 1 tsp fennel seeds
• 2 – 3 cloves
• 2 inch cinnamon bark
• ½ – 1 tsp cardamom pods

Instructions

First wash and cut the pork pieces into 1 – 2 inch long pieces.

Add all the marinating ingredients to it and leave to marinate for at least a couple of hours or longer.

Next, dry fry the garam masala ingredients in a small pan over a medium heat until they are nicely roasted and there is a lovely aroma coming from them.

Once cooled, grind them into a fine powder and leave aside.

Then grind the chillies, garlic, ginger and curry leaves to a coarse paste.

Heat oil in a wide pan and when hot add in your mustard seeds and wait until they have popped.

Add your chopped onions and salt and leave to cook until onions are golden brown in colour.

Add in your chilli, ginger garlic paste to this and stir well. Leave to cook for a couple of minutes.

Next, add in 300g tomato passata, tamarind paste, 2 tsp of freshly made garam masala powder and honey.

Let sauce reduce and thicken a little.

Add in your marinated pork next.

Mix well to coat the meat and allow to cook for about 10 – 12 minutes.

Pour in the coconut water and leave to cook for a further 10 – 12 minute.

Once cooked through, check seasoning and garnish with fresh coriander leaves.

Serve with plain basmati rice, chapatti or naan.