Recipe by Brian Holley
This is a simplified version of this well loved dish. Pork is not generally eaten by the Indians. The portugese who settled here introduced pork and the clever Indians made this dish with it. It's good.
Top Review by lene1234
Hi, <br/>I tried this recipe for the first time with some modifications since it sounded easy. I used curry powder in place of the green chilles and the paprika. It tasted so good. I can't wait to try it again.<br/>food2go
- 1 1⁄2 lbs pork, cubed
- 2 onions, sliced
- 6 garlic cloves, chopped
- 6 ounces ghee
- 1 teaspoon paprika
- 1⁄2 teaspoon turmeric
- 1 teaspoon fenugreek seeds
- 1 tablespoon fresh ginger, finely chopped
- 2 green chilies
- 1 teaspoon salt
- 1⁄4 pint water
- 2 tablespoons tamarind paste
- 1 1⁄2 teaspoons garam masala
- 2 bay leaves
- 6 cardamoms, slpit open
- 4 cloves
Directions See How It's Made
- Melt the ghee ( or butter) in a large pan and fry the onions till golden.
- Add the diced pork and fry to seal in the juices.
- Reduce the heat and add the paprika, turmeric, fenugreek seeds, ginger, chillies, and the salt.
- Add the water, cover with a lid and simmer for about 30 mins till the meat is cooked.
- In a little water soak the tamarind to release the flavour and form a pulp.
- Bring the pan to the boil and add tamarind pulp, garam masala, bay leaves, cardamoms and the cloves. Stir well, reduce heat to low and cook 30 minutes.