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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A fiery dry curry direct from Goa Ingredients:
1 1/2 kg pork chops (cubed) |
1 tablespoon cumin seed |
1/2 teaspoon clove |
1/2 teaspoon black peppercorns |
5 tablespoons peanut oil |
1 cup white vinegar |
1 teaspoon green cardamoms |
2 teaspoons mustard seeds |
1 teaspoon turmeric |
2 teaspoons chili powder |
1 teaspoon ground cinnamon |
1 onion |
3 garlic cloves |
2 teaspoons ginger paste |
15 chili peppers |
6 dried chilies |
1 tablespoon tomato ketchup |
Directions:
1. Dry roast the cumin, cloves and black peppersorns in a pan for a few minutes.
2. Place all ingredients except oil and pork in a liquidiser and grind till it is a smooth thick paste (using around 2/3rds of the vinegar).
3. Marinate the pork for at least 1 day making sure each cube is fully covered.
4. Heat the oil in a large frying pan and fry meat for about 10 mins over a medium heat. Add vinegar and simmer for 1 hour (ish) until meat is tender.
5. Serve with Pilau rice and Lassi.
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