Spicy Pork Curry Recipe

1 kg

8

2 X 2 cm sticks

1 1/2 teaspoon

1 cup

1 teaspoon

1

Ground to a paste

20

2 teaspoons

1 1/2 teaspoons

12

6

1 tablespoon

1 tablespoon

1 tablespoon

1/2 teaspoon

2

Pork

Cloves

Cinnamon

Salt

Malt vinegar

Sugar

Lime sized piece of tamarind

    soaked in 1/2 cup water

Dried red Kashmiri chilies

Cumin seeds

Mustard seeds

Black peppercorns

Green cardamoms

Poppy seeds

Garlic paste

Ginger paste

Turmeric powder

Medium onions, grated

• Wash pork, pat dry and cut into 5 cm cubes.

• Place pork in a non-stick pan without oil and fry in its own fat till brown.

• Drain and set aside.

• Transfer fat from pan into a pressure cooker, add whole spices and fry for a minute till fragrant.

• Mix in ground paste and fry for 5 minutes, stirring constantly.

• Extract tamarind pulp.

• Add tamarind pulp, pork, salt, vinegar and 3 cups water.

• Stir well and cook under pressure for 20 minutes.

• Allow cooker to cool before opening it.

• The pork should be tender.

• Mix in sugar and cook a while longer till gravy is thick.

• Serve with hot crusty buns.