Publications
- 900 g - pork neck, cut into large chunks
- 15 ml - each butter and oil
- 1 - onion, roughly chopped
- 10 ml - mustard seeds
- 5 - large plum tomatoes, peeled, seeded and chopped
- 10 - fresh curry leaves
- - MARINADE
- 3 - dried chillies
- 15 ml - each cumin and coriander
- 5 - cardamom pods, crushed
- 5 ml - fenugreek
- 1 - cinnamon stick
- 10 - peppercorns
- 3 ml - salt
- 5 ml - turmeric
- 2 - green chillies (or to taste), finely chopped
- 5 - cloves garlic, crushed
- 100 ml - apple cider vinegar
- 30 ml - brown sugar
- 15 ml - tamarind paste
- 1 - knob ginger, roughly chopped
1 Make the marinade Roast the whole spices for the marinade in a dry pan. Then add them, together with the turmeric, fresh chilli and garlic, to a mortar and pestle and grind. Add the remaining ingredients to form a paste and coat the meat with it. Leave to marinate overnight.
2 Make the curry Wipe most of the marinade off the meat. Heat the butter and oil together until melted and brown the meat on all sides. Remove from the pan and sauté the onions and mustard seeds slowly in the same pan until soft and translucent (about 8 minutes). Add the meat, tomato, curry leaves and any remaining marinade, as well as 200ml boiling water. Simmer slowly for 45 minutes to an hour until thick and aromatic. Serve with coconut rice, sambals and naan or poppadoms.
