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Main Course

Spicy And Authentic Pork Gravy

Kerala-style pork with its signature dark roast and crispy edges. The meat is first tenderised with spices, then dry-fried until each piece has a deep, caramelised crust that crackles when you bite in.

Ingredientsfor 6 servings

1 kg Pork cleaned and — cut into small cubes
5 nos Onion — diced
1 tbsp Garlic paste
1 tbsp Ginger paste
2 tbsp Vinegar
Salt, to taste
11/2 tsp Roasted mustard and Fenugreek seeds — ground
3/4 tsp Turmeric powder
2 tbsp Hot chilly powder
2 tbsp Kashmiri chilly powder
3 tbsp Coriander powder
2 inch Cinnamon (Karugapatta)
4 nos Cloves (Grambu)
4 nos Cardamom (Elakka)
6 nos Pepper corns

Preparation

Step 1
For preparing spicy and authentic pork gravy, first marinate the pork with onion, ginger, garlic, salt and ground roasted masala for 3 hours in refrigerator.
Step 2
Get a vessel, add the marinated pork pieces and 3 cups of water. Let it cook for 15 minutes.
Step 3
Then lower the flame and Put the lid on and cook for one hour stirring occasionally.
Step 4
Once cooked, add vinegar and cook for another 15 minutes.
Step 5
Add the roasted mustard and fenugreek seeds in the curry and take it off the heat.
Step 6
Spicy and authentic pork gravy, a Spicy gravy is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Spicy And Authentic Pork Gravy

Ingredientsfor 6 servings

1 kg Pork cleaned and — cut into small cubes
5 nos Onion — diced
1 tbsp Garlic paste
1 tbsp Ginger paste
2 tbsp Vinegar
Salt, to taste
11/2 tsp Roasted mustard and Fenugreek seeds — ground
3/4 tsp Turmeric powder
2 tbsp Hot chilly powder
2 tbsp Kashmiri chilly powder
3 tbsp Coriander powder
2 inch Cinnamon (Karugapatta)
4 nos Cloves (Grambu)
4 nos Cardamom (Elakka)
6 nos Pepper corns

Preparation

Step 1
For preparing spicy and authentic pork gravy, first marinate the pork with onion, ginger, garlic, salt and ground roasted masala for 3 hours in refrigerator.
Step 2
Get a vessel, add the marinated pork pieces and 3 cups of water. Let it cook for 15 minutes.
Step 3
Then lower the flame and Put the lid on and cook for one hour stirring occasionally.
Step 4
Once cooked, add vinegar and cook for another 15 minutes.
Step 5
Add the roasted mustard and fenugreek seeds in the curry and take it off the heat.
Step 6
Spicy and authentic pork gravy, a Spicy gravy is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.