Pork - 1.5 lbs, cut into small pieces (use pork belly alone or ½ pork belly - ½ lean cut pork)
Onions - 1 cup, thinly sliced
Ginger - 2 tbsp, thinly sliced
Garlic - 2 tbsp thinly sliced
Tomato - 1/2 cup,
Green chillies - 3, slit
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Salt - to taste
For the masala powder:
Cardamom pods - 4
Fennel seeds - 1 tsp
Cloves - 6
Black peppercorns - 1/2 tsp
Coriander seeds - 1 tsp
For final sauteeing:
Shallots - 1/4 cup, thinly sliced
Coconut slivers - 1/2 cup
Curry leaves - 1 sprig
Mix the pork with the onions, ginger, garlic, green chilies, tomatoes, red chilly powder, turmeric powder, ground masala powder and salt.
Cook the meat in a pressure cooker for about 6 minutes after the first whistle.
Remove from heat and keep aside to cool.
When cool, open the cooker, for the gravy formed which would mostly be fat.
Heat about 3-4 tbsp of this fatty liquid in a pan.
Heat on high, till most of the water from the gravy is evaporated and just some melted fat remain in the pan.
Add the shallots, coconut pieces and curry leaves to the pan.
Sauté until the shallots and the coconut pieces start to brown.
Pour the contents of the pressure cooker, along with the gravy into the pan.
Mix well and cook till all the liquid is evaporated.
- I used nearly 2 lbs of lean pork and followed the quantities of the other ingredients as is. (I did not change the quantities proportionately).
- I didnt have tomatoes at the time, so omitted that. (This could be why the dish turned out a bit spicy).
- If using lean meat, add a bit of oil to the pan, to saute the shallots and coconut slivers.
- I made it without coconut slivers and curry leaves. ( Eventhough it wouldnt be as authentic as the dish made with them, we could also do without them).