Recipe by Chrysl Castelino
Ingredients:
1 kg pork
3 medium potatoes
oil for deep frying the potatoes
5 tbsp vinegar
salt to taste
sugar *Optional
For grinding:
3-4 dates
10 raisins
1/2 tsp tamarind
1 tsp turmeric/haldi
salt to taste
Dry roast the below and then powder:
10-12 dry red byadgi chillies
4 Kashmiri chillies
2 tsp jeera
1 tsp whole peppercorns
1" cinnamon
5-6 cloves
Lightly brown the below and grind with the above powdered ingredients:
3 large onions
12 cloves garlic
1" ginger
Steps:
- Cut the pork meat into 1/2 inch thick slices. Wash and drain out all the water.
- Marinate the pork slices with some salt and 2-3 tbsp of vinegar for an hour.
- Meanwhile cut the potatoes into wedges, add some salt and deep fry them till golden brown.
- In a pan, dry roast the chillies, jeera, pepper, cinnamon and cloves. Cool completely and grind it to a fine powder.
- In the same pan heat 1 tbsp oil and fry the onions, ginger and garlic till lightly browned.
- Cool completely and grind to a smooth paste along with the dry masala powders, turmeric, tamarind, dates, raisins and 1/2 cup of water.
- Heat a non-stick vessel, add 1 - 2 tbsp oil and start frying the pork slices. Do not add too much oil when frying, as the pork will start to release fat.
- Fry the meat in batches till it is lightly browned on all sides. Do not fry the meat too much as it will get hard.
- Now fry the ground masala paste using fat released from the fried pork.
- Once the masala is fried, add the fried meat and 2 cups of water.
- Add salt to taste. Cover and cook till the meat is completely cooked and the gravy has thickened.
- Now add the fried potato wedges and mix.
- Check for salt and sweetness. Add if required.
- Finally add 2 tbsp vinegar.
- Serve with appams or sweet pulao.
- ENJOY!
