🇮🇳 Indian

Pandi Curry

Name: Pandi Curry
Prep time: 20 min
Cook time: 69 min
Total time: 89 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, thinly sliced Onion; 2, chopped Tomato; 2 Green Chili; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 1 tsp Black Peppercorns; 2 Bay Leaf; 1 cup, chopped Vinegar; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil; 500 g Pork

🇮🇳 Indian

Coorgi pandi curry, black pork in dark roast masala with kachampuli bite. Long-cooked, spice-deep and Sunday-afternoon slow. Serve with steamed rice, rumali roti or plain parathas.

Prep 20 min Cook 69 min Serves 3 Medium

Ingredients

Yogurt1/2 cup, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, thinly sliced
Tomato2, chopped
Green Chili2
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Black Peppercorns1 tsp
Bay Leaf2
Vinegar1 cup, chopped
Red Chili Powder2 tsp
Mustard Oil3 tbsp
Pork500 g

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the mutton in the vinegar and yogurt — long and slow is the only way tender happens.
2
Get the oil properly hot, drop in bay, cardamom, cinnamon and cloves, and wait for the perfume.
3
Brown the onions hard; the darker they go (without burning), the deeper the final gravy.
4
Turn the pork and its marinade into the pot and sear hard, then pour in hot water and scrape the base.
5
Simmer covered till fork-tender, stirring now and then, then boil open to reduce; finish with the green chili and garam masala.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Video: Pandi Curry Recipe | How To Make Coorgi Pork Curry | Pork Gravy | Pork Recipe By Sneha Nair · on YouTube