Ingredients
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4 tablespoons oil
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20 curry leaves
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1/4 teaspoon fenugreek seeds
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5 garlic cloves (chopped)
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1 tablespoon fresh ginger (chopped)
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1 -1 1/2 kg pork (diced)
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3 tablespoons ceylon curry powder
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2 chilies (chopped)
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2 teaspoons salt
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2 tablespoons vinegar
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2 teaspoons raw sugar
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1 cup hot water
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400 ml coconut milk (tinned)
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2 large onions (sliced)
Instructions
- Add oil to pan.
- Add curry leaves and fenugreek seeds to pan, and fire for a moment or two.
- Add onions, garlic and ginger, and fry over medium heat until golden brown (around 20 minutes).
- Add diced pork, curry powder, chillies, salt, vinegar, sugar. Toss until pork is coated in spice mixture and until spices are fragrant.
- Add hot water, and cover pan with lid. Simmer for 1.5 to 2 hours until pork is very tender.
- Add coconut milk, and stir. Taste and adjust seasoning (salt & pepper) as necessary. Simmer for a further 10 minutes.
- Serve with steamed rice and accompaniments like natural yogurt, cucumber, tomato & onion salad, etc.