Indian Pork Curry

Ingredients

• 1 kg pork shoulder or leg, diced
• ½ cup chopped onions
• 3 garlic cloves chopped
• 1 inch fresh ginger chopped
• ½ teaspoon ground turmeric turmeric powder
• 1 tablespoon ground coriander coriander powder
• 1 tablespoon garam masala
• 1 teaspoon red chili powder
• ¼ cup coconut slices
• Salt to taste

Tempered spices

• 1 tablespoon oil
• 2 dried bay leaves
• 1 cinnamon stick
• 1 teaspoon fennel seeds
• 1 cup chopped onions
• ¼ teaspoon ground turmeric turmeric powder
• 1 teaspoon ground coriander coriander powder
• 2 teaspoon garam masala
• ½ teaspoon red chili powder
• ¼ cup chopped coriander cilantro leaves
• Salt to taste
• Chopped coriander cilantro leaves, to garnish

Steps

Cook pork

1. Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.

2. Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 ½ cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.

Tempered Spices

1. To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.

2. Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.

3. Add enough water (½ -¾ cup) to make thick sauce. Season with salt. Bring to a boil. Reduce heat and simmer for 3-4 minutes.

4. Add cooked pork and chopped coriander (cilantro) leaves. Simmer for another 3-4 minutes.

5. Garnish with more coriander (cilantro) leaves.