Thursday, 24 July 2008

Varutharacha Pork Curry

My Mom makes this curry and the aroma fills the whole house. She makes it with kudal(beef intestine) which is a favourite among Cochin Christians, and is also a dish served for the wedding eve ceremony. Can hardly wait till lunchtime and by the time this reaches the dining table it will be in such a state that there'll be only raw banana pieces left. May be that's why mom adds raw banana in it.

You will need...

Pork belly strips - 500 gm
Raw banana - 1(cut into pieces) (optional)
Big onion - 1 big or 2 small
Curry leaves - enough
Whole red chillies - 5-6
Whole corriander - 1 1/2 tbsp
Cinnamon stick - 1 inch piece
Cloves - 5-6
Cardomem - 4-5
Green chillies - 4-5
Chillie powder - 1-2 tsp(upto ur spice level)
Turmeric - 1 tsp
Salt - enough
Ginger -1 inch piece
Grated coconut -1/2 coconut
Devon or Melam
Meat masala(optional) - 1tbsp(better if added)

Cut pork into square pieces and pressure cook it with little water, turmeric, salt, green chillies and crushed ginger. In a dry non stick pan(don't add oil) fry grated coconut, cloves, cinnamon, coriander, chillies and cardomem together until coconut turns golden brown(be careful not to burn coconut, low-medium flame is better and be patient, it will take time to turn brown). Keep it aside to cool. When it cools down grind this into a smooth paste without water. Now in a non stick pan add little oil. Fry sliced onions. When the onions start turning golden brown lower flame and add curry leaves, little chilly powder(only if you want it spicy), meat masala and the ground paste. Pour the excess water from the pressure cooker and when it boils add raw banana pieces. When banana pieces get cooked add the pork stir and let it boil. Remove when the gravy is thick. Serve hot.

- Any meat (chicken, beef, mutton, turkey) can be used instead of pork.
- If you don't have whole chillies and whole corriander you can use powder instead. But add them only after the coconut has turned golden brown and immediately after removing from the hob.
- The coconut will take time to get grinded. So stop mixie in between frequently and stir it. Even then if you cannot get it done add little oil, and if all these fails finally add in little water from the cooked pork. You might not get the dark brown glamourous color for the curry, if you add water while grinding coconut mixture. But taste will be the same.
- The cardomen, cloves, cinnamon can be put more if u like it very spicy.
- Desicated coconut can also be used instead of grated coconut. But be very careful while frying because it turns brown fast, and dry fry whole masalas seperate if using desicated coconut.
- Raw banana is also optional. Potatoes can be used instead eventhough I prefer it with raw bananas.

1 comment:

  1. sounds great but I think would really benefit from a branch or 2 of fresh coriander.....yum yum.....mrb