Pandhi Curry Coorg Pork Stir Fry Recipes
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 it's interesting to see different cooking techniques being used together in one dish
Provided by AlexJohnson240
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the pork with the above ingredients and leave overnight.
- Method to cook the Pork:-.
- 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.
- For the Stir Fry.
- 2 tbsp vegetable oil.
- 10 curry leaves.
- 4 dried red chillies.
- 4 medium sized red onions sliced.
- Method.
- 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 sauté 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 it's dried up. The pork will acquire a shiny glaze. Correct the seasoning and serve with steamed rice.
- Tip 1- Use as little water as possible to cook the pork first time around. The liquid will have stronger flavours and you can add it back to the stir-fry later.
- Tip 2- Keep the seasoning slightly less than what you'd like to end up with, all this prolonged cooking makes the flavours very intense.
- About the restaurant - Indian restaurant Cinnamon Kitchen & cocktail bar Anise is the second sibling from London's fine dining Indian restaurant, The Cinnamon Club. Since 2008, Cinnamon Kitchen has been offering Lunch, dinner and catering to wedding parties in the heart of the city of London. If you like this easy to cook Indian recipe, you are welcome to sign up for more such recipes on www.cinnamon-kitchen.com.
Nutrition Facts : Calories 470.2, Fat 26.4, SaturatedFat 9.1, Cholesterol 112.5, Sodium 1996.7, Carbohydrate 18.6, Fiber 0.3, Sugar 17.5, Protein 38.9
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- Put the pork and all the marinade ingredients in a large bowl, mix well, cover and marinate overnight in the fridge.
- The next day, transfer the pork and marinade to a heavy-based pan. Pour over just enough water to cover, put the lid on and simmer on a very low heat for 1 hour or until the pork is tender. Drain, reserve the liquid and cool the pork.
- For the stir-fry, heat the oil in a heavy-based saucepan over a medium-high heat. Add the chillies and cook, stirring, until they darken. Add the curry leaves and fry for 30 seconds or until crisp. Then add the onions and cook, stirring, for about 12 minutes until translucent.
- Add the pork to the pan and stir fry for 6-8 minutes or until caramelised. If the meat gets too dry, add 1-2 tbsp of the reserved cooking liquid. When the pork has a shiny glaze it’s ready to serve.
PANDI CURRY | COORGI PORK | KODAVA STYLE PORK CURRY
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- Cook the meat with garlic, green chilies, curry leaves, onions, red chili powder, turmeric powder, little oil, water and salt till it is tender (Slow cooking the meat is recommended, however in order to save time it can also be pressure cooked for not more than 2-3 whistles depending on the quality of meat used) * see notes
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