Soak the dried chilies in half the hot
water for 10 minutes. Soak and dissove the tamarind pulp in the other
half of the hot water. Use a food processor, add the chilies and soaking
water with the tumeric, onion, garlic and ginger. Blend until smooth.
Use a pan and add in the blended mixture, pork, cinnamon and strained
tamarind water. Add salt to taste, half each of the lemon grass, curry
leaves, fenugreek seeds and pandanus leaf. Bring to the boil, cover and
simmer under low heat until pork is tender. Add coconut milk and simmer,
uncovered for another 10 minutes.
Using another pan, heat up the oil and fry
the sliced onion and the remaining lemon grass, curry leaves, fenugreek
seeds and pandanus leaf. When the onion is golden brown, stir in the
cooked pork mixture. Add the lemon juice, stir and simmer on very low
heat for about 5 minutes. Serve hot with steamed white rice and other