Baked Pandi Curry/Contemporary Coorg Pork Curry

Ingredients:

• ½kg Pork (preferably with bones) cut into medium size pieces
• ½ teaspoon Soya sauce
• 1 tablespoon thick tamarind pulp
• 2 teaspoon extra virgin olive oil/ or any cooking oil
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• Curry leaves (frozen or fresh)
• Coriander leaves (frozen or fresh)
• Salt to taste

 Masala Powder:

• 1 teaspoon jeera
• ¼ teaspoon fenugreek
• 2 tablespoon black pepper corns
• 1 tablespoon coriander seeds

Roast the above ingredients on a medium flame to a very dark colour and grind together.

(This powder is available in Coorg stores and a few supermarkets in Mysore)

 Method:

• Wash and drain meat and fold in all the ingredients (except coriander leaves) and marinate for ½ hour.
• Transfer into a baking dish, cover with cooking foil and place in a pre-heated oven.
• Bake for 30 mins or till meat is done.
• 
  
  Garnish with coriander leaves.

 Serves 3 persons

Background

I created this recipe since I love the texture and crispiness of roasted pork (rather than that of boiled meat) and also as an easy way to relish an exotic recipe. This recipe is a contemporary version of the traditional Pork Curry from Coorg. While there is no match for the mouth-watering Pandi Curry served at Coorg weddings or the one which my Avya (grandma) makes, this is just an easy and new way of cooking pork for those who have no idea of turning the meat into a delicious and healthy Indian style spicy curry.