Ingredients
-
750
-
2
-
1
-
2
-
8 - 10
-
3
-
4
-
3
-
10
-
-
-
-
-
-
Directions
Pandhi Curry (Coorg Pork Stir Fry Recipe),andhi Curry originated from Coorg or the Kodagu Region of Karnataka, India. A pleasant hill station perched in the Western Ghats, Coorg is often referred to as the Scotland of India. Much of the district is agriculturally cultivated making it very self sufficient, with most of their specialized dishes using locally grown ingredients. Kodagu has been and continues to be rich in Wildlife as well. The Kodava people were known to be avid hunters in years gone by and the wild boar was easy pickings. This tasty meat became staple food and marked the beginnings of the famed Coorg Pandhi Curry. Today, many Kodava families have their own Piggeries and Pandhi Curry remains one of their favorite dishes. This dish requires double cooking, first braised slowly to cook the pork until tender and then stir-fried to finish the dish and the high heat caramelizes the onions and meat adding a depth of flavour. This technique of double cooking is also seen in certain Bengali style bhunas and its interesting to see different cooking techniques being used together in one dish,andhi Curry originated from Coorg or the Kodagu Region of Karnataka, India. A pleasant hill station perched in the Western Ghats, Coorg is often referred to as the Scotland of India. Much of the district is agriculturally cultivated making it very self sufficient, with most of their specialized dishes using locally grown ingredients. Kodagu has been and continues to be rich in Wildlife as well. The Kodava people were known to be avid hunters in years gone by and the wild boar was easy pickings. This tasty meat became staple food and marked the beginnings of the famed Coorg Pandhi Curry. Today, many Kodava families have their own Piggeries and Pandhi Curry remains one of their favorite dishes. This dish requires double cooking, first braised slowly to cook the pork until tender and then stir-fried to finish the dish and the high heat caramelizes the onions and meat adding a depth of flavour. This technique of double cooking is also seen in certain Bengali style bhunas and its interesting to see different cooking techniques being used together in one dish
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Steps
|
1
Done
|
Marinate the Pork With the Above Ingredients and Leave Overnight. |
|
2
Done
|
Method to Cook the Pork:-. |
|
3
Done
|
Transfer the Pork to a Heavy Bottom Cooking Pot. Cover the Pork With Just Enough Water to Cover the Pork and Cook For an Hour or Until the Pork Is Very Tender. Drain the Pork and Reserve the Liquid. |
|
4
Done
|
For the Stir Fry. |
|
5
Done
|
2 Tbsp Vegetable Oil. |
|
6
Done
|
10 Curry Leaves. |
|
7
Done
|
4 Dried Red Chillies. |
|
8
Done
|
4 Medium Sized Red Onions Sliced. |
|
9
Done
|
Method. |
|
10
Done
|
Heat the Oil and Add the Dried Red Chillies and Let Them Get Dark. Add Curry Leaves and Fry For 30 Seconds or So Till They Start to Crisp Up. Now Add the Sliced Red Onions and Saut Until Translucent. Transfer the Pre-Cooked Pork to This and Stir Fry With Constant Stirring For 6-8 Minutes to Caramelize. If the Meat Feels Dry, Add a Tbsp or Two of the Reserved Cooking Liquid and Cook Until Its Dried Up. the Pork Will Acquire a Shiny Glaze. Correct the Seasoning and Serve With Steamed Rice. |
