Prep 15 mins
Cook 40 mins
Adapted from my brother- in-law's rendition of a highly favored, fiery Indian pork curry.
- 2 tablespoons cayenne pepper
- 1 teaspoon cumin powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 3 -4 teaspoons raisins
- 1 tablespoon tamarind paste
- 3 whole cloves
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon garam masala
- 1⁄4 cup oil
- 3⁄4 cup vinegar (more or less)
- 3 large onions, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 serrano peppers, slit lengthwise (green chillies)
- 2 large tomatoes, finely chopped
- 2 1⁄2 lbs pork, cut into cubes
- 1 cup boiling water
- 1 1⁄2 teaspoons salt (or enough to taste)
- Grind together ingredients starting from the cayenne pepper ending with the garam masala into a paste with a 1/4 cup of the vinegar.
- Heat oil in a pressure cooker or heavy bottomed saute pan on medium heat. Saute the onions followed by ginger, garlic and serranos until golden brown.
- Add the masala paste and continue frying till the masala is cooked and oil begins to separate. Then, add the chopped tomatoes and continue frying till the tomatoes blend in and the oil separates again.
- Add the pork cubes and sear for about 5 minutes. Add the rest of the vinegar, boiling water and the salt.
- Cook on pressure till done (around 15 mts). Turn off the flame and let the pressure subside. Open the lid and let it simmer on medium until the gravy thickens. Add more vinegar or salt, if necessary. Alternatively, if using saute pan, bring ingredients to boil, reduce flame to low and cook for 40-50 minutes.