Its the weekend & here's a little something I would like to share with other amateur chefs out there. This is me fave spicy pandi (oink! oink!) curry recipe. Great as a side dish to accompany a few beers while you take in a weekend of great footie. Please do drop me a line if you have any suggestions on how to improve this dish; or if you did try this, how did it turn out?
Ingredients:
1) 1kg of pork to serve 4 pax (500gm ribs / 500 gms fatty meat) cut into bite size pieces 2) garam masala (* preferably homemade - see below) 3) turmeric powder 4) chili powder 5) fennel powder 6) curry powder 7) 1 bundle lemongrass 8) white vinegar 9) 4 potatoes chopped into cubes 10) 2 tomatoes quartered 11) 1 bundle curry leaves 12) Ghee for frying (does make a huge difference in taste!) 13) 4 large onions 14) 1 whole bulb of garlic 15) 2 cm piece of ginger 16) spices - one stick cinnamon, 6-8 cloves, 6-8 cardamon pods, 3-5 pcs of star aniseed, 1 tsp of coriander seeds 17) 4 green chilies and 1 large bundle of coriander leaves (chopped for garnishing)
Garam masala: simply dry roast / fry a cinnamon stick, 8-10 dried chilies, 5 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tsp cardamon pods, 1 tsp fennel seeds, 1 tsp black mustard seeds, 2 tsp black peppercorns, 1 tsp cloves. Once they begin to crackle and give off a pungent aroma, remove from heat & grind into a fine powder in pestle & mortar (or blender). Well worth the effort as this will add extra oooomph to many dishes as it can be stored up to 3 months in air tight jar.
Ingredients:
1) 1kg of pork to serve 4 pax (500gm ribs / 500 gms fatty meat) cut into bite size pieces 2) garam masala (* preferably homemade - see below) 3) turmeric powder 4) chili powder 5) fennel powder 6) curry powder 7) 1 bundle lemongrass 8) white vinegar 9) 4 potatoes chopped into cubes 10) 2 tomatoes quartered 11) 1 bundle curry leaves 12) Ghee for frying (does make a huge difference in taste!) 13) 4 large onions 14) 1 whole bulb of garlic 15) 2 cm piece of ginger 16) spices - one stick cinnamon, 6-8 cloves, 6-8 cardamon pods, 3-5 pcs of star aniseed, 1 tsp of coriander seeds 17) 4 green chilies and 1 large bundle of coriander leaves (chopped for garnishing)
Garam masala: simply dry roast / fry a cinnamon stick, 8-10 dried chilies, 5 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tsp cardamon pods, 1 tsp fennel seeds, 1 tsp black mustard seeds, 2 tsp black peppercorns, 1 tsp cloves. Once they begin to crackle and give off a pungent aroma, remove from heat & grind into a fine powder in pestle & mortar (or blender). Well worth the effort as this will add extra oooomph to many dishes as it can be stored up to 3 months in air tight jar.
Method:
1) Chop off the stems & roots of the coriander leaves and wash thoroughly. Do not discard stem & roots as they impart great flavour. Put stem & roots in blender along with lemongrass, ginger and garlic and blend into a fine paste
2) Wash & drain meat. Add 3-4 tsp of garam masala, 2 tsp of salt, 2-3 tsp of turmeric, lemongrass/garlic/ginger/coriander root & stem paste and mix well into meat. Also add a splash of vinegar. Leave to marinade in fridge for at least a couple of hours
3) Heat 3 tbsp of ghee in wok and throw in spices. Then add sliced onions and curry leaves. Stir fry for 5 minutes. Add potatoes and tomatoes and continue to fry.
4) Mix 3-5 tbsp of chili powder (more if you want it really spicy), 1 tbsp turmeric powder, 1 tbsp fennel, 2 tbsp curry powder and 2 tsp of salt in a bowl. Mix well and add water to make a paste. Add this paste to the wok and fry until fragrant.
5) You can now introduce the marinated meat into the mix and fry everything for another 5-10 minutes on a medium heat. Make sure the meat is well coated with curry paste.
6) Add a bowl of water & let simmer on low heat for 30-45 minutes. Dish is ready once meat is tender and the juices have evaporated/thickened.
7) Garnish with coriander leaves and green chilies. Serve with FOOKIN ICE COLD BEER just before kick off! Enjoy!
PS: This is the one thing me wifey thinks I am good at! One sure way to score brownie points with yer other half me thinks!
1) Chop off the stems & roots of the coriander leaves and wash thoroughly. Do not discard stem & roots as they impart great flavour. Put stem & roots in blender along with lemongrass, ginger and garlic and blend into a fine paste
2) Wash & drain meat. Add 3-4 tsp of garam masala, 2 tsp of salt, 2-3 tsp of turmeric, lemongrass/garlic/ginger/coriander root & stem paste and mix well into meat. Also add a splash of vinegar. Leave to marinade in fridge for at least a couple of hours
3) Heat 3 tbsp of ghee in wok and throw in spices. Then add sliced onions and curry leaves. Stir fry for 5 minutes. Add potatoes and tomatoes and continue to fry.
4) Mix 3-5 tbsp of chili powder (more if you want it really spicy), 1 tbsp turmeric powder, 1 tbsp fennel, 2 tbsp curry powder and 2 tsp of salt in a bowl. Mix well and add water to make a paste. Add this paste to the wok and fry until fragrant.
5) You can now introduce the marinated meat into the mix and fry everything for another 5-10 minutes on a medium heat. Make sure the meat is well coated with curry paste.
6) Add a bowl of water & let simmer on low heat for 30-45 minutes. Dish is ready once meat is tender and the juices have evaporated/thickened.
7) Garnish with coriander leaves and green chilies. Serve with FOOKIN ICE COLD BEER just before kick off! Enjoy!
PS: This is the one thing me wifey thinks I am good at! One sure way to score brownie points with yer other half me thinks!
1 comment:
Damn!!! That made my stomach growl. It is 11.30pm and I am craving fer some juicy PANDI!!!!!!!!!
Gonna try out that recipe.
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