Easter says you can put truth in a grave, but it won’t stay there. ~Clarence W. Hall
Today is Easter and we always celebrate it no matter where or how we are. It is one of those joyful moments of life that one waits eagerly for , the one we build traditions around. In a Keralite Catholic family, an extensive feast is prepared to break the 40 days of fast. And one popular dish is a nice spicy pork curry. In the morning, for breakfast, we have appam with any meat based stew. Lunch comprises of biryani or a sadya kind of feast with all non vegetarian items on the menu. And the pork would be the star of the afternoon.
I was lucky to get some Indian pork here in Bahrain. Normally we do not make pork in our home, considering the cholesterol and fat value of the meat. However special occasions call for special foods. Because I was expecting guest for lunch, I decided to make the pork curry the night before Easter Sunday. I did not have a recipe nor did I have any clue on whether I wanted a dry dish or a gravy. So it was an “add what you get” dish. The dish was ready in under 40 minutes and kept open to cool so that I could store it in the refrigerator. Half the work was over I thought. Dreaming of an easy, lazy Easter I was off for my shower. And of all surprises, by the time I was back the dish was half empty..! My family had helped themselves to the curry and all that was left was an empty cover of bread, and a teeny bit of curry. So much for less work in the morning..!!
SPICY PORK CURRY
- Pork – 1 Kg
- Onion – 1
- Tomato – 1 small
- Garlic – 5 big cloves
- Ginger – 1 large
- Green Chili – 2
- Red chili powder – 1 Tbsp
- Turmeric – 3/4 tsp
- Coriander powder – 2 1/2 Tbsp
- Garam Masala – 3/4 Tbsp
- Fennel powder – 1/2 tsp
- Vinegar – 3/4 Tbsp
- Mustard – 1 tsp
- Curry leaf – 2 sprigs
- Dry Red Chili – 3 to 5
- Salt as needed
- Oil – 1 Tbsp
- Wash the pork pieces with some salt and three changes of water. Drain and keep aside.
- Dry roast the dry masala powders till aromatic.
- Finely slice the onion, tomato, garlic, ginger and the green chili.
- Add all the above ingredients together in a pressure cooker along with vinegar, salt and a half a cup of water. I use a pressure cooker for the ease of cooking and time constraint. If you have the time, cook the pork on a low flame in a covered pan. According to my mom- in- law, thats tastier.
- Cook for till the pork is done and tender. Switch off and leave the cooker to lose steam.
- Open the cooker and check the consistency of the gravy. If needed drain off some of the fat floating at the top.
- Cook without the lid till the gravy reduces and thickens and the pork is nicely cooked .
- In a separate kadai, heat the oil. When it is hot pop the mustard seeds.
- Add the dry red chili and the curry leaves. Pour this into the pork curry. Mix well and sserve hot with rice or bread or rotis.