Coorgi Pork

Dry roast dried red chillies, cloves, cinnamon, black pepper, coriander seeds, fennel seeds & 10 curry leaves on a slow flame. Roast for around 4-5 minutes.

Once cooled down, grind the mix into a fine powder.

In a pan, add coconut oil, and add finely chopped onions.

Grind the fried onions, coriander leaves, mint leaves, ginger-garlic paste, green chillies, salt, and a quarter cup of water.

In a saucepan, add coconut oil.

Add the marinated pork and fry for 5-10 minutes.

Add the green paste and mix well. Cook for 5 mins.

Add the ground spice mix and mix well.

Cook covered on a low flame for 30 mins.

Add tamarind paste and lime juice.

Add a few more curry leaves and salt.

Slow-cook the pork for another 10-15 minutes.