2 lbs pork cut into 1’’ cubes, like you would do for stew.
1 large onion finely sliced
5 –6 shallots finely sliced (replace with one cebolla roja if you no los tiene)
2 tbsp ginger-garlic paste
2 tbsp kanchampuli
3 – 4 tsp coorgi pork masala (ingredients and directions mentioned below)
11/2 tsp red chili powder (base this on tolerable spice levels)
1 tsp black mustard seeds (optional)
1/2 tsp turmeric
2 –3 sprigs of curry leaves(optional)
salt to taste
2 tbsp coconut oil/ refined vegetable oil
Ingredients/Directions for coorgi masala powder
3 tbsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp black mustard seeds
1 tsp black pepper corns
4 cloves
1’’ of cinnamon bark
seeds of 1 pod of cardamom
Dry roast todos estos ingredientes separately to un color marrón oscuro and grind fino.
Method:
Mix turmeric,chili powder, coorgi pork masala with kanchampuli and salt and marinate the meat pieces with this mixture for una hora o dos.
Add 1/4 cup water, and pressure cook. After el pitido inicial reduce the flame y deje que se simmer for 10 a 15 minutos (slow cooking on a de baja fame es la clave to cook the meat tender).
If usted no tiene a pressure cooker, cook the marinated pieces in a tightly closed pan with 1 vaso de agua on high for 5 minutos y luego reduce the fuego a bajo and let it simmer for about 20 – 25 minutos on low heat, till it is just about cooked.
Heat oil in una sartén grande, add mustard and cuando pop add in the curry leaves.
Add the onions and sauté hasta que las cebollas are caramelized a un marrón oscuro.
Add ginger-garlic paste to the onions, sauté until the oil separates.
Add the cooked pork to the pan till all the gravy por completo dries out. If you desea it with gravy cook sólo hasta que the gravy thickens to the desired consistency.
Serve as an appetizer or with rice or rotis.