Coorg Pandi Curry (Kodava Pork Curry)

• ¼ cup coriander seeds, dark-roasted (masala)
• 2 g cinnamon stick (masala)
• 2 green cardamom pods (masala)
• 4 cloves (masala)
• 1 tsp fenugreek seeds (masala)
• ½ tsp cumin seeds (masala)
• 1 tsp black peppercorns (masala)
• 1 tsp raw rice, toasted (masala)
• 1 kg pork shoulder, cut into chunks
• 1 tsp salt
• ½ tsp ground turmeric
• 1 tsp Kashmiri red chilli powder
• 25 g fresh coriander (paste)
• 15 g ginger (paste)
• 20 g garlic cloves (paste)
• ½ onion, sliced (paste)
• 4 green chillies, seeded (paste)
• ½ onion, sliced (for the pot)
• ¼ cup water (plus a splash to rinse the blender)
• 20 curry leaves
• 1 tbsp kachampuli (Coorg fruit vinegar)
• fresh coriander, to garnish

Method

Tap a time to watch that step in the video.

1. For the masala, dry-roast the coriander seeds until very dark, then add the cumin, peppercorns, cinnamon, cardamom, cloves, fenugreek and rice and toast until the rice is golden. Cool and grind to a fine powder. 0:41
2. Toss the pork with the salt, turmeric and chilli powder and set aside. 1:30
3. Blend the fresh coriander, ginger, garlic, half the onion and the green chillies with a little water to a smooth green paste. 1:46
4. Put the pork, the other half onion (sliced) and ¼ cup water in a heavy pot over low heat, cover and cook 10 minutes until the water has gone and the pork is frying in its own fat. 2:14
5. Add the curry leaves and stir until fragrant, then the green paste and the rinsing water. Cover and cook 10–20 minutes, stirring every 5 minutes, until the pork is nearly tender. 2:37
6. Stir in 2 tbsp of the masala (save the rest) and the vinegar, and cook until the pork is tender and the curry darkens and thickens. Garnish with coriander. 3:06

Tip. Eaten with akki roti or rice. Pork belly or leg also work. If you can't find kachampuli the cook suggests dark malt vinegar (not gluten-free). The leftover masala keeps in a jar.

The method is a summary in our words — the video shows every step.