Pork  (Pandi) Curry

The pork had plenty of flavours and when cooked with the right spices it tastes absolutely brilliant. What's more, pork is easy and versatile to cook with and the whole curry can be ready in under 30 minutes. Pork shoulder is the best cut for this curry.

Ingredients - serves 4

  • 340g Jeyel's South Indian Pork curry cooking sauce 

  • 3 Tbsp sunflower oil

  • 1 sprig  fresh or dried curry leaves

  • 1 tsp Mustard seed

  • 1/2 Diced onion

  • 2 Red Chilli (dried)

  • Chopped coriander for garnishing

  • 400gms Pork shoulder

Method

  • Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds

  • Add the curry leaves (fresh ones much better, can be purchased from Asian shops)

  • Once the mustard seed pops add diced onion and saute until soft and golden brown

  • Add Jeyel's South Indian pork curry sauce and mix it

  • Add the  raw diced pork shoulders and mix it until the meat is covered with the sauce

  • Reduce the heat to low flame and cover it with the lid

  • Leave  it to cook for 15-20 minutes or until the pork is cooked and coated with the sauce

  • Add additional water if the sauce is too thick

  • Add  whole red chillies (do not crush or grind -too hot to handle if you crush them ) and chopped coriander

  • Serve the curry with rice or chappati ( can even use wholemeal tortilla wrap instead).

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