Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, coorg pork curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coorg Pork Curry is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Coorg Pork Curry is something which I have loved my entire life.
Rich dark pork curry filled with slightly chewy bits of meat and sudden surprises of tamarind and peppery bits. I have always been fond of my aunt's Pork curry which she learned from a Coorgi friend. Coorg Pork Fry Masala Recipe - Coorg Pandi Fry - Coorgi Pork Curry
To get started with this recipe, we must first prepare a few components. You can cook coorg pork curry using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Coorg Pork Curry:
- Prepare 1 inch Ginger pieces
- Make ready 10-15 garlic cloves
- Get 8-10 Green Chillies
- Take 2 springs Curry leaves
- Get 1/4 Tablespoon Jeera(cumin) Powder
- Make ready 4-5 Tablespoon Coriander powder
- Make ready 1 Tablespoon black pepper powder
- Make ready 3-4 medium onions
- Make ready 1 Kg Pork (Mix of fat and meat)
- Get 2 Tablespoon Oil
- Prepare 1 Tablespoon Turmeric powder
- Make ready 3 Tablespoon Red chilli powder
- Make ready to taste Salt
- Take 1-2 Tablespoon Kachampuli
Pandi pork curry is a popular Coorgi curry recipe that is commonly served with rice. A very famous Coorgi (relished and prepared mostly in Coorg) dish, pandi pork curry is rich and dark in colour. A full flavoured pork curry from Coorg in South India. There are very few areas in India where pork is consumed but in the southern region of Coorg pork is considered a delicacy.
Instructions to make Coorg Pork Curry:
- Wash the pork with some turmeric. Once washed, marrinate the same with Chilli powder, turmeric and salt. Cover and keep aside this for 30-40 minutes
- In a Mixer jar, put 2 and half diced onions, 8-10 cloves of garlic, 1 inch ginger, 6-7 green chilli. Grind it for 3-4 seconds to ensure you have a course mixture. Do NOT grind it to a fine paste.
- Meantime, in a thick bottom kadai, pour 1-2 Tablespoon oil and heat. Once heated, reduce the flame to low, and add above mentioned quantity of coriander, jeera powder and pepper powder. Keep frying till the powder blends and start to turn dark brownish. Ensure not to over fry the powder- which will give a bitter taste to the curry.
- Now add the grinded onion paste, and fry it for 10-15 minutes under medium flame. Again ensure you do not over fry. Fry until the paste has given up most of it's water content. At this point of time, the mixture smells aromat. Once fried, let it cool down.
- Now keep ready diced 1/2 onion, 2-3 chillis, 3-4 garlic cloves, an inch ginger, and some curry leaves.
- In a cooker, put marinated pork, 300 ml of water, and ingredients from the previous step.
- Cook this for 3 minutes without the cooker lid. Then cover the cooker, and cook for 2-3 whistles based on the tenderness of the meat. (Slow cooking the meat is recommended, however in order to save time it can also be pressure cooked for not more than 2-3 whistles depending on the quality of meat used. Slow cooking is the safest bet when you have no idea about the quality/tenderness of the meat.)
- Once the meat is cooked, and cooker is cooled down, add the roasted onion paste to it. Alternatively, you can also transfer the contents of the cooker to a wider kadai, and then continue.
- At this stage if you feel the meat is undercooked, continue to cook for few more minutes.
- Once it almost cooked, add 1 tablespoon of "kachampuli". Note that kachampuli is way more sour than the vinegar.
- Do a quick taste check - add Kachampuli and more salt if required. If you do not have kachampuli, you can use Tamarind for sour. Now Cook on a slow heat for about 5-10 minutes till the water evaporates.
- Thats it..!! Pork curry is ready. Remove from heat and serve hot with Rice or Rotis.
Coorg, Coorg culture, People, and their Food: The Coorgis are mainly tribals and a clan of warriors. Pandi curry a.k.a Coorgi Pork a.k.a Kodava style pork is a rich, spicy, semi-dry pork preparation. Pandi curry recipe or Coorg Pork curry is one of the classic and unique dishes of Coorg, worthy enough to feature in Michelin Star restaurant. Pork curry is easy to make at home with this handy recipe. It's cheap quick and tastes delicious!
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