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

1. Cook pork:

2. 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.

3. 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:

4. 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.

5. 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.

6. 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.

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

8. Garnish with more coriander (cilantro) leaves.