Indian Pork Curry

Adapted from https://nishkitchen.com/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.