Green Chilli Pork Curry 🌶🌶🌶 🇮🇳

 

Use the freshest, firm, long green chillies with shiny skin.  They go very well with pork in this southern Indian curry, achieving a degree of heat that might make your nose run a bit but tantalisingly addictive at the same time.  The fun part of this recipe is making the green paste with the chillies and coriander (I use a handheld food processor), then stirring it all in to let the magic begin in the pot.  Serve with lots of basmati rice.

                                                                                                  

Serves 6-8

INGREDIENTS

• 800g / 1lb 12oz pork shoulder
• 2 tablespoons vegetable or olive oil
• 2 dried red chillies
• 1 tablespoon black mustard seeds
• 3 green cardamom pods, crushed
• 2 black cardamom pods, crushed
• 2 medium onions, finely chopped
• 1 heaped tablespoon chopped ginger
• 1 heaped tablespoon chopped garlic
• 5-6 large green cayenne chillies, roughly chopped
• 1 large bunch of coriander, roots, stalks & leaves roughly chopped, reserve some leaves for garnishing
• 1 tablespoon ground cumin
• 400ml / 13½fl oz tinned coconut milk
• 1 tablespoon garam masala
• sea salt, to taste

METHOD

1. Remove rind and excess fat from the pork shoulder.  Cut into 3cm/ 1" cubes.
2. Process the green chillies and coriander together with 1 tablespoon of water into a green paste.
3. Heat oil in a large heavy based pan or a baltic dish to medium.  Add the dried red chillies, mustard seeds and cardamon pods.
4. When the mustard seeds begin to pop, add the chopped onions.
5. Mix and fry all ingredients under medium heat until the onions are softened and translucent.
6. Add the chopped ginger and garlic, together with the ground cumin.  Continue to fry for another 30 seconds or so.
7. Add the pork pieces and brown them all over in the onion and spice mixture.
8. Stir in the coconut milk.
9. Stir in the green chilli and coriander paste.  Mix well.
10. Cover and let the curry simmer under low heat for about an hour until the meat is tender. Check and stir halfway through.  Add a little water if it appears too dry.
11. Stir in the garam masala and salt to taste.  Mix well.
12. Garnish with reserved coriander leaves.

Source (With Adaptations): Dan Toombs The Curry Guy