A recipe (albeit slightly adjusted) from the South of India.
Gluten Free, Indian
Curry, Gluten Free, Indian, Pork
2dry red chillies
2cmpiece cinnamon stick
1.5kgpork scotch filletcut into 3cm cubes
2cmpiece of gingerpealed and finely chopped
1green chillislit lengthways into halves and seeds removed
3garlic clovesfinely chopped.
1green chilliseeds removed, finely sliced for garnish.
Place a small frying pan over low heat and dry roast the chillies, coriander seeds, cumin seeds, peppercorns, cloves and cinnamon until aromatic.
Transfer the spices into grinder (or mortar and pestle) together with the tumeric, and grind into a fine powder.
In a non-reactive bowl, mix all the spice powder with the tamarind and meat. Cover and marinate in the fridge for two hours.
Heat the oil in a heavy based pot over high heat, in batches, brown the pork all over, remove and set aside, while browning the remaining meat.
Return all the pork to the pot, then add the onion, ginger and green chilli halves. Stir thoroughly. Reduce the heat to low and cook for about 20 minutes until the meat juices appear and mix with the spice, creating a thick sauce.
Add the vinegar and garlic, together with 250ml water and cook for 1 - 1 1/4 hours, until the pork is very tender. Season with salt to taste. Cook until the oil separates from the spice mixture, which indicates the meat is ready.
Skim off the oil and garnish with the finely sliced chilli before serving.
This is my version of a recipe from the book, The Food of India – a journey for food lovers.
The original recipe called for 20 Kashmiri Chillies and 6 green chillies, so I have changed it a little.
The Kashmiri Chillies would have given it a richer colour, but I did not have them.