Coorg pandi curry

Method

1. 1

   Step 1

   Toss the pork with the turmeric (opens in a new tab) and salt.

   • 2 min

   Food safety: Wash hands and boards after handling raw pork.

2. 2

   Step 2

   Dry-roast the coriander, cumin (opens in a new tab), pepper (opens in a new tab), mustard seeds (opens in a new tab) and chillies in a pan, stirring constantly, until very dark brown (almost black) and smoky. Cool and grind to a powder.

   • 8 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)
   • Mortar and pestle (opens in a new tab)

   The dark roast is the signature of pandi curry — but stop before it smells acrid.

3. 3

   Step 3

   Heat the oil in a heavy pot, add the pork and cook until it releases its fat and starts to brown.

   • 10 min
   • medium-high heat
   • Dutch oven / casserole pot (opens in a new tab)
4. 4

   Step 4

   Add the onions (opens in a new tab), garlic (opens in a new tab), ginger, green chillies and chilli powder and fry until the onions soften.

   • 8 min
   • medium heat

   

5. 5

   Step 5

   Add the water, cover and cook on a low heat until the pork is tender.

   • 45 min
   • low heat
6. 6

   Step 6

   Stir in the roasted spice powder, kachampuli (opens in a new tab) and curry leaves (opens in a new tab) and cook uncovered until the curry is dark, thick and coats the pork.

   • 10 min
   • medium heat

   Food safety: Pork should be tender and piping hot throughout (at least 71 °C).