Pork rib curry

INGREDIENTS (SERVES 4):

600 grams pork ribs

1 onion

40 grams tomato puree

60 grams plain yogurt

80 ml fresh cream

5 grams turmeric powder

5 grams cumin powder

10 grams coriander powder

0.2 grams cayenne pepper powder 6 whole cardamoms

6 whole cloves

½ cinnamon stick

1 clove of garlic

2 knobs of ginger root

Rice

DIRECTIONS:

1. Mix turmeric, cumin, coriander and cayenne pepper powder and 5 grams of salt in 500 milliliters of water.

2. Cut pork ribs into bite-size pieces

and sprinkle with 5 grams of salt. Put 20 milliliters of salad oil in a frying pan and pan-fry the meat. When both sides of the meat are browned, remove it from the pan.

3. Put 30 milliliters of salad oil in another frying pan and stir-fry crushed cardamoms, cloves and the cinnamon stick over very low heat to bring out the flavor.

4. Add chopped garlic, ginger, onion and 2 grams of salt to the pan with cardamoms, cloves and the cinnamon stick.

5. Add tomato puree, yogurt and the meat. When the liquid has disappeared, add the water with turmeric, cumin, coriander and cayenne pepper. Cover with a lid and simmer for about 30 minutes. Remove the lid and simmer until it becomes thick. Add fresh cream and bring to a boil. Put rice in a bowl and pour the curry on top of the rice.

FLAVORFUL PICKLES

Cumin can be used in another way, Takara said.

“Cumin seeds are easy to use, and their flavor and aroma spread in the mouth with each bite,” he said.

He described how to prepare pickled

zucchini and basil, which goes well with his curry. Cut half of a zucchini into thin slices, then toss them with two pinches of salt and two teaspoons of rice vinegar. Let the dish sit for about one minute. Add two pinches of cumin seeds. Mix lightly and drain. Add four shredded basil leaves and serve.

Pickled zucchini and basil