I have been promising all and sundry that I’ll pen down this recipe – ever since December. Well, finally here it is.
- Pork – 1/2 kg, washed and cubed
- Garam Masala* – 1/2 tbsp
- Red Chilli powder – 1 tbsp
- Kashmiri Chilli powder ** – 1/2 tbsp
- Turmeric powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Green Chillies – 3 or 4, slit open
- Garlic – 20-25 cloves
- Ginger – a small piece
- Large onion – 3-4, sliced thin
- Tomato – 1, diced
- Curry Leaves – 1 stem
- Honey – 2 tbsp
- Curd – 1/2 tbsp
- Cooking oil – as required
- Salt – to taste
* Rather than buy from outside, you can make the masala at home. Just take some cardamon, cumin seeds, cinnamon, cloves, pepper kernels and grind them up. You can even store it for future culinary ventures.
** You can even skip Kashmiri Chilli powder as it is for the colour, rather than the taste.
How to Make:
- Rub all the powders – garam masala, chilli powder, kashmiri chilli powder, turmeric, coriander, salt – together on the cubed pork pieces.
- Add the curd to this mixture. Rub them all together so that the meat is well covered with this mixture, and leave to marinate for 30 minutes to 1 hour.
- Once marinated, take the meat in a pressure cooker, and it will look something like this.
- Add the green chillies, tomato and a handful of the diced onions to the cooker.
- Now close the pressure cooker lid, put on the whistle, and cook on low flame till one whistle blows. After that, increase the flame to medium and cook for another 15 minutes.
- Once this is done, turn off the flame, and keep the cooker aside. Do not attempt to open it now, as some more cooking will happen as the pressure goes off by itself.
- Next, we are going to saute the onions. Get a non-stick pan, and add oil to it. Heat it and once the oil is hot, add the remaining onions to it.
- Saute the onions for 5 minutes, then add the ginger, garlic and curry leaves. Saute again till the onions turn translucent.
- Now, we are ready to open the pressure cooker. You will see that the meat is swimming in water even though we had added no water during the cooking process. This is because the water content in the meat oozes out while it is being cooked.
- Add the meat to the non-stick pan, and start reducing the water content. You can also discard some of the water to speed up the process.
- Once the water has evaporated, then we are left with something like this-
- Now, add the honey to the meat and cook for a few more minutes.
- You can stop at this point, if you wish to have a semi-dry dish. It is wonderful served with rice or chappathys.
For those of you who wish to have a dry dish, then read on. You would need some more sauces at this point of time –
- Plum sauce
- Worcestershire sauce (also called W Sauce)
Making a dry dish:
- Continue stirring the meat in the saucepan, while adding W Sauce and Plum Sauce. Caution: Plum Sauce means a slight sweetness, unless you want a very sweet dish, please use with discretion.
- Keep stirring the meat in a medium flame. As it progresses, the meat keeps changing as shown –
- The end product should look something like this –
The best part about making a dry dish is that the meat and the fat becomes indistinguishable and equally tasty. So, cholestrol-watchers, beware!
Enjoy with chappathy or rice.