Coorg Pandi Curry_http://www.taazameatonline.com
Pork Boneless meat (yorkshire breed) with skin, neatly cleaned under running water, marinated with the spice mix of and pounded (fenugreek seeds, cumin seeds, corriander seeds , shah zeera, cinnamon, cloves, nutmeg), fried onions, green chillies, ginger, garlic, currry leaves made into a paste.
Pressure cook taazameatonline pork boneless meat 500g with a little ( 1 spoon) of turmeric, 1 spoon of salt and 2 spoons of refined oil, for 8 whistles on low flame, let it cool on it own.
Now reheat the cooker , when boiling, add the spice mix to the meat and also the onions paste. this will thicken the gravy.
add a spoon of red chilli powder if needed.
finally add 1 spoon of kachampuli ( traditional coorg tamrind paste) and chopped corriander.
Thats it, the traditional Coorg Pandi Curry is ready.
serve it hot with rice or pulkas.
cookit at home else order it at http://www.taazameatonline.com