BLACK PORK CURRY AND MUSHROOM MOJU SERVED WITH PITTU

INGREDIENTS

BLACK PORK CURRY

0.68 kg pork loin chops (cubed)

6 cardamom pods

4 tsp black peppercorns

1 tsp roasted curry powder ½ tsp salt

1 tsp chilli powder

1 cinnamon stick

1 tsp cayenne pepper

3 tsp tamarind paste

3 tbsp oil

1 medium-size onion (chopped) 2 sprigs curry leaves 1 inch ginger (minced) 3 cloves garlic (minced) 3 green chillies (sliced) 1 tbsp sugar ½ cup water

MUSHROOM MOJU

250g mushrooms (stripped) 1½ tsp turmeric powder

½ tsp mustard seeds

(dry roasted and crushed) ¼ cup vinegar 2 tbsp coconut oil 1 tbsp ginger garlic paste 6 green chillies (split) 2 sprigs curry leaves 1 small tomato chopped 1 tsp chilli powder ¼ cup coconut milk

Salt (to taste)

RECIPE

BLACK PORK CURRY

Crush the cardamom, black pepper and cinnamon, and mix in the curry powder, salt, chilli powder and cayenne pepper to make a powder. Add the tamarind paste and a tablespoon of oil, and coat the pork with the paste and marinate it overnight. Heat the remaining oil in a saucepan and add the curry leaves, and half the chopped onion and ginger. Sauté till the onion becomes translucent. Add the garlic and green chilli, and sauté for 30 seconds. Stir in the pork and sugar. Add water, bring it to a boil and lower the heat, and simmer the lot for an hour.

MUSHROOM MOJU

Marinate the mushrooms with half a teaspoon each of turmeric and salt. Soak the mustard in vinegar and shallow fry the mushrooms. Take them out and add the ginger garlic paste, the remaining onions, curry leaves, green chillies and tomato. Add salt and cook until it is thick. Mix in the remaining ingredients and bring it to a boil. Add the mushrooms, mix well and simmer it all till the gravy has been absorbed.

Serve with pittu.