SLOW-COOKED
KARNATAKA PORK CURRY
SERVES 4
2cm piece (10g) ginger, chopped
8 garlic cloves, chopped
1 tomato, quartered
(^1) / 4 cup (60ml) sunflower oil
(^1) / 2 tsp brown mustard seeds
15 fresh curry leaves
2 onions, finely chopped
1-3 green chillies, stalks removed,
pierced with a knife
1 tsp ground cumin
(^1) / 2 tsp each ground turmeric and
Kashmiri chilli powder (optional
- from Indian food shops)
500g pork shoulder, cut into 3cm
pieces (retain a little fat)
1 tbs white wine vinegar
Coriander sprigs, rice and Indian
breads, to serve
SPICE BLEND
11 / 2 tsp cumin seeds
2 tsp coriander seeds
3 small cloves
1cm cinnamon stick
1 tsp fennel seeds
10 black peppercorns
Pinch of brown mustard seedsFor the spice blend, dry-roast all
ingredients in a frypan over medium heat
for 40-50 seconds or until golden and
aromatic. Using a mortar and pestle,
grind spice mixture to a fine powder.
Place ginger, garlic, tomato and
2 tsp water in a food processor and
whiz to a smooth paste. Set aside.
Heat oil in a large casserole with a lid
over medium-low heat and add mustard
seeds. Once seeds begin to pop, add
curry leaves, onion and chilli. Cook,
stirring frequently, for 5 minutes or untilwell browned. Add the tomato mixture,
cumin, turmeric and chilli powder, if
using, and cook, scraping the bottom of
the casserole with a wooden spoon, for
10-12 minutes or until reduced and liquid
has begun to release its oils. Increase
heat to high. Add pork and cook, stirring,
for 1-2 minutes or until pork is coated and
slightly browned. Add vinegar,^1 / 2 cup
(125ml) water and 3 tsp spice blend. Bring
to the boil, cover, and reduce heat to low.
Simmer, stirring frequently and ensuring
sauce does not dry out (if it does, top up
with boiling water), for 2 hours or until
the pork is very tender.
Season, adding more spice blend if
you like. Stir through coriander and serve
with rice and breads.“Karnataka has
lots of amazing
food, but this
curry is one of
those dishes that
people outside
the region hear
about. Maybe
because India
has so few pork
curries... or
maybe because
it is that good.”delicious.com.au/recipes
For more hot and spicy dishes
with a global flavour.delicious.com.au 95EXTRACT,