Pandi Curry

Methods

• Take pork cubes in a bowl, add 1 tbsp ginger-garlic paste and turmeric powder and mix well. Set aside in the refrigerator to marinate overnight.
• Heat a pressure cooker, add the pork and cook under pressure till 6-7 whistles are given out.
• To make wet masala, put coriander leaves, remaining ginger-garlic paste, vinegar and onion in a mixer and grind to a fine paste.
• To make dry masala, dry roast mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, red chillies and black peppercorns in a non-stick pan. Cool, transfer into a mixer jar and grind to a fine powder.
• Heat oil in another non-stick pan, add wet masala and saute till fragrant.
• Add pork and the ground powder and mix well. Cover and cook for 3-4 minutes.
• Transfer into a serving bowl, garnish with coriander leaves and serve hot.