Coorg Pandi Curry

Name: Coorg Pandi Curry
Cuisine: Indian
Ingredients: 800g pork, cut into chunks; 1 tsp salt; 1 tsp peppercorns, crushed; 1 tsp turmeric; 4 medium onions, sliced; 8 cloves of garlic, crushed; 1 tbsp oil; 5cm piece ginger, sliced; 3 level tbsp coriander powder; 2 level tbsp chilli powder; 1 tsp cumin seeds; half tsp mustard seeds; 2 tbsp malt vinegar

Instructions

There are very few areas in India where pork is consumed but in the southern region of Coorg pork is considered a delicacy. This is a dish that shouldn't be rushed, instead it should be left to simmer away slowly in it's own juices allowing the natural flavours to come through. The final dish has an intense colour with a real deep rich flavour and the meat should be soft and succulent. Traditionally this is finished with some warming spices and a tart vinegar called 'kachampuli', it's only available in this region, but malt vinegar works just fine.

Updated at: Mon, 10 Feb 2025 11:50:43 GMT