Style: Coorgi
Serves: 4
Rating: 5/5
Last prepared: 7-Jan-2017
Ingredients
Marinade - Mix and marinate for at least 8 hours
- Pork - 2 lbs (fatty as possible)
- Turmeric powder - 1/2 tsp
- Chili powder - 1 tbsp
- Salt - 1 tsp
Dry masala - Toast and grind
- Coriander seeds - 4 tbsp
- Red chilies - 5-6
- Peppercorn - 2 tsp
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
Green paste - Grind to a coarse paste
- Ginger - 1 1/2 inch
- Coriander leaves - 1/2 cup
- Onion - 1 large (2-3 cups)
- Garlic - 8-10 cloves
- Tamarind paste - 1 tsp
Preparation method #1
- Heat 1/4 cup of oil and cook coarse green paste until lightly brown in medium heat
- Add the marinated pork and cook until fat starts to melt
- Cook in low heat until pork is done.
- Add the fine ground brown powder and mix well. Cook for 12-15 mins until oil oozes again
Preparation method #2
- In a cooker, add 1 cup of water, coarse paste, marinated pork and mix
- Mix dry masala in a bit of water prior and then add to cooker
- Close lid and pressure cook for 8-10 whistles
- Allow for pressure to release by itself
- Cook down in low heat to desired consistency
Notes:
- Can make with chicken. With chicken, you can use 3 tomatoes instead of tamarind. Add after onion paste is cooked and then cook down tomatoes
- Can make with 6 hard boiled eggs. Can use tomatoes instead of tamarind like chicken
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