Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Ingredients
1 kg Pork (less fat) cut into medium size pieces
2 tablespoons vinegar
1 tablespoon Worcester sauce or Soya Sauce
2 tablespoons Tomato sauce
3 tablespoons oil
3 large onions sliced
2 tablespoons chopped garlic
2 tablespoons chopped ginger
8 to 10 Curry Leaves
1 tablespoon sugar
1 teaspoon fenugreek seeds powder (Methi)
1 teaspoon mustard powder or paste
2 pieces cinnamon
3 cloves
3 teaspoons chillie powder
1 teaspoon turmeric powder
Salt to taste
3 tablespoons oil
Marinate the pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour. Heat oil in a pressure Cooker or pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown. Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well. Simmer for a few minutes till the meat becomes firm. Add sufficient water and pressure cook for about 15 to 20 minutes till the pork is cooked. Open the pressure cooker and simmer till the gravy is thick. Serve with Rice, Bread or Chappatis.