Pork Curry - Coorg style

Coorg style Pork Curry

" We all eat, and it would be a sad waste of opportunity to eat badly. " - Anna Thomas

From the time, Bharathi auntie's pork curry has made it's way into my kitchen, every time we buy pork it always ends up as auntie's curry. Now, if you know me, you should also know that I cannot, do not and will not follow a pattern. My cognitive dissonance peaks when it comes to change or the lack of it.

So it was time, I found another way to cook pork. My brother-in-law had long back introduced us to an Anglo Indian curry. While it was easy to cook and flavorful, it did not show up in quantity. Now, the slacker in me makes sure that I have enough for two meals when I cook something. I had to find a curry based recipe, which will leave me feeling good and out of the kitchen for the rest of the day.

I first tasted Coorgi cuisine at the Orange county resort in Coorg. I know, not the country style flavor I would normally go for but, I relished the dishes offered. I have always wanted to cook the same at home. I have tried many a times, but not having Kachumpuli and claiming it a Coorgi dish is sacrilege. I still have not got my hands on Kachumpuli, but I now manage with a close distinct cousin, the Kodampuli. The Kachumpuli along with the fat in the pork is what gives this curry a distinct black color and flavor. Till the day I get my hands on the Kachumpuli, the below recipe will have to do.

Ingredients : 

Pork - 1 kg

Chilli powder - 2 tsp ( adjust as per your spice levels ) 

Kashmiri chilli - 1/2 tsp

Turmeric powder - 1 tsp

Salt

Marinate pork with above and keep aside. Minimum for an hour at least. 

Dry Masala :

Coriander seeds - 4 tsp

Jeera - 1 tsp

Mustard - 3/4 tsp

Peppercorns - 2 tsp

Cloves - 2

Cinnamon - 1 inch piece

Roast the above to a deep color ( I usually don't wait for a deep  color as I usually burn it. If you can manage, try to roast as mentioned. This is the reason for the dark  color of the curry. ) 

Grind the above to a powder. 

Wet masala : 

Onion - 1 big - chopped 

Ginger - 1 1/2 inch piece

Garlic - 12 pods

Green chillies - 3

Curry leaves - 4 v.big leaves 

Coriander leaves - 5 springs

Grind the above into coarse paste. Use half of chopped onion to grind. Saute the rest of it as is. 

How to cook : 

1. Heat oil in a pan. Saute a spring of curry leaves. Now add the chopped onions and saute. 

2. To this add the wet masala and saute till brown. Enhances the color of the curry. So do saute till brown. 

3. Add the marinated pork and saute till meat is browned. Add the dry ground masala and mix well. I add very less water, as the meat itself releases water. Start with half a cup and put it on medium flame. Check in between to ensure it doesn't burn. 

4. Add kodampuli. 2 small pieces. Cover and cook.

5. Cook till meat is cooked. Check for salt and add now if needed. Switch off when gravy turns thick. 

Notes : 

1. If you do have Kachumpuli, use 1 tsp for the above recipe. 

2. Kashmiri chilli powder is completely optional. I use it just for the color. The chilli powder I get in Texas has enough spice and no color. This makes my curry look unhealthy, as it is already lacking the black color that I am looking for.

Recipe source : Adapted from here.