Spicy Pork Curry By Sohini Sengupta Sinha

There are few people who can whip up wonders even with their whims — my friend Sohini Sengupta Sinha, and her husband, Sudhi Sinha, are two such people I know of. Naturally, all that are cooked in their kitchen do not abide by any documentation. When I ask for recipe, the first caution she throws at me — “Don’t ask proportions. it’s all eyeballing!” But when you look at a picture that makes you drool, would you let mere weighs and measures to stop you from getting the recipe?! I simply couldn’t resist sharing the fiery meat recipe with you all. Sohini loves anything related to life, living and lifestyle — be it travel, fashion, food or fun. You may follow her personal blog Truffles And Trails 

 

Ingredients: 

  • Pork
  • Curry Leaves
  • Dried Red Chillies
  • Coconut Oil
  • Chopped Onions
  • Chopped Garlic
  • Chopped Ginger
  • Generous Amount of Pepper Powder (fresh ground after fry roasting pepper)
  • Salt to Taste
  • Freshly ground coriander after dry roasting the seeds
  • Curry Leaf Podi (a spice mix – see below to make it at home)
  • Malt Vinegar

 

Method:

  • Wash the meat well.
  • You may marinate the meat with a little malt vinegar and salt, if you want.
  • Heat coconut oil in a pan and temper with a lot of fresh curry leaves and dried red chillies.
  • Then fry one by one, chopped onions, chopped garlic and chopped ginger.
  • Add generous amount of pepper powder and coriander powder (the ones you freshly prepared after dry roasting the seeds)
  • Add curry leaf podi
  • Add the pork and cook till the spices and the meat gel well.
  • Let the spices cook well.
  • When the oil starts to separate, add a little warm water. Adjust the salt.
  • Now comes the stage when you need to make the meat turn tender. Ideally, this recipe requires you to slow cook the meat for 4/5 hours. However, if you are in a rush, simply pressure cook the meat.
  • Finish it off with a touch of malt vinegar to add to the tang.

 

Sohini used store bought Curry Leaf Podi. However, if you want, you may make it from scratch at home too! Here’s how!

 

Ingredients:

  • 2 tablespoons of vegetable oil
  • 1/2 teaspoon of hing/asafoetida
  • 2 teaspoons of cumin seeds/jeera seeds
  • 2 teaspoons of mustard seeds/sorshe seeds
  • 1/2 teaspoon of fenugreek seeds/methi seeds
  • 1/4th cup of chana dal
  • 1/4th cup of urad dal
  • 10-12 pieces of dry red chillies
  • 1/4th cup of coriander (dhaniya) seeds
  • 2 cups of curry leaves
  • Lemon sized ball of tamarind
  • 1/2 cup of freshly coconut grated
  • 3 teaspoons of salt

 

Method

  1. Heat a pan, pour the vegetable oil and heat it up.
  2. Next add the cumin seeds, hing, mustard seeds and fenugreek leaves to the heated oil.
  3. When it starts to crackle, add in the urad dal, chana dal, dry red chillies and coriander seeds.
  4. Fry it all till it turns light brown.
  5. Next, add the curry leaves and turn the heat to medium. Fry the leaves till crispy. It should take around 15 to 20 minutes; but keep stirring at regular intervals.
  6. Once the leaves are fried, add the tamarind and coconut. Continue frying this for another 2 to 3 minutes.
  7. Finally add the salt, mix it all in evenly and remove from heat.
  8. When it cools down, blend the curry leaf mixture in a grinder to make a smooth powder.
  9. Store it in an air-tight container for future use.
Meaty Delights Comments Off on Spicy Pork Curry By Sohini Sengupta Sinha