I can never make pork curry as well as my elder sister, she is the goddess of pork cooking! My mouth waters every time I think of it, she uses green hot peppers and black pepper. My recipe here uses 3 kinds of pepper.This is a pretty hot gravy, so on a cloudy day, when you crave something spicy for dinner, this is sure to make your nose run :-)
What you need: Serves 2
2lb pork meat, boneless, without the fat
6-8 green hot peppers sliced lengthwise
2tsp ginger garlic paste
2tsp cilantro seed powder
1 tsp black pepper powder
2tsp red cayenne pepper powder
1/4 tsp turmeric powder
4tsp canola oil
1 medium onion diced
2 medium tomatoes diced
Heat the oil in a thick bottom pan, add green chillies and cover, it is sure to splatter, add ginger garlic paste, onions and fry till brown, again covered, add in the tomatoes and cook on medium till they all turn soft and pulpy.
Time to add all the dry powders, cover and cook on medium stirring occasionally till the oil starts to separate, say in about 7-8 minutes.
Add the boneless pork, and cook on medium. Do not add water, if you want thick gravy, otherwise add 1/2 cup. Let it boil. I pressure cook it for about 10 minutes on medium. Goes great with chapathi ( Indian flat bread) or tortillas.
My husband always enjoys this dinner with a glass of chardonnay :-)