It’s rare for me to look at weekends so happily in advance. Most often, I feel the weekend only by Saturday afternoon. And then I am whining“OMG! Weekend is over!" Once the words are out, that's it! It get’s all melancholy! The remaining 1 ½ days are wasted.
Does this happen to you? You have something in hand; don’t realize its worth until it is too late. Of course! Everybody knows such things, it’s a cliché. But then remember what I told you earlier, take this weekend head on and enjoy. Don’t listen to me whatever age we are, we can still swing to the beats of Lady Ga Ga or Justin Timberlake. Let’s get this thing rolling!
By the way, don’t cook this recipe by yourself. Print it out on a nice card and gift it to your friend. Remember what I said, it tastes best when another makes it for you. Have fun!
Pork shoulders - 2 lb
Coriander Powder - 5 Tbspn
Turmeric Powder - 1 Tspn
Chili Powder - 2 Tbspn
Garam Masala - 1/2 tspn
Onions - 3 medium size
Ginger paste - 1 Tbspn
Garlic - 1 Tbspn
Coconut milk- 1 Tbspn
Green chilies - 5 nos
1. Chop pork shoulders into small cubes and set aside
2. Take coriander, turmeric, chili and garam masala in a small wok or skillet and heat it stirring to make sure it does not get burned but until the mixture give off its aroma. Switch off stove transfer the mixture instantly onto any dish to avoid further cooking of the powder.
3. Chop onions and saute followed with slit green chilies
4. Follow up with ginger, garlic, curry leaves and once this express the cooked aroma add the toasted powder. Once oil expresses add the coconut milk which will help to soothe the pungent masala and then add the tomatoes and cook until they are soft.
5. Take your time with the above step, it's best when the masala is slowly cooked and oil clears the pan.
6. Slide in the pork and stir to coat the masala. Cook on a low heat, the pork will cook in it's own water but if you find it difficult add some water about 1/2 cup and cook on low heat until pork is soft.
7. After about 15 minutes make sure you stir the mixture well to avoid burning the masala.
8. Garnish with Curry leaves and serve.
1. The dish is pungent and have a concentrated flavor of coriander powder. It pairs well with idiyappams, sannas, appam etc which have a sweet flavor.
2. This recipe is also my friend Jaya's. Thank you!
Recipe Courtesy: Jaya