2lbs of pork cut into cubes (bone-in pieces are fine too)
12-20 curry leaves
1-2 pieces of pandan leaves
1 stalk lemongrass bruised and cut into 1 inch pieces
1 tsp fennugreek seeds
1 (1 inch) cinnamon stick
4-6 green cardamom pods
1 medium onion chopped
4-5 garlic cloves minced or grated (1 heaping Tbs)
2 inch ginger minced or grated (1 heaping Tbs)
3 Tbs roasted curry powder (I used Sri Lankan Curry powder)
1-2 Tbs red chili powder
1 Tbs vinegar
2-3 tsp tamarind paste
1 1/2 cups water
1 cup coconut milk
salt to taste (salt dish throughout cooking process)
3-4 Tbs canola oil (divided)
Note: roasted curry powder is curry powder that is gently toasted in a pan until fragrant and dark. Sri Lankan roasted curry powder is best for this dish.
Heat 2-3 Tbs canola oil in a large pan on medium heat. Add
curry leaves, pandan leaves, lemongrass, fennugreek seeds, cinnamon stick, green cardamom pods and cloves. Fry for 1-2 minutes. Then add chopped onion, some salt and ginger/garlic and saute for 2-3 minutes.
then add the cubed pork and saute with all ingredients in pan for 2-3 minutes. Next add the curry powder, salt and chili powder and saute for 3-5 minutes.
Lower the heat down to medium and allow curry to simmer for 30 minutes with a lid on the pot. Stir it occasionally. After the meat has finished cooking, heat 1 Tbs of canola oil on high heat in a separate pan.
Add all the pieces of pork to the oil and fry them. Avoid putting the gravy in the 2nd pan with the oil. Fry the pork for 3-5 minutes until browned.
Add the fried pork back into the curry pan with the gravy and the coconut milk. Bring to a simmer for 3-4 minutes, taste for seasoning and serve with rice and curries or Indian flat breads. Enjoy.
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