A Pork Curry cooked with basic red masala and tempero Di Cuddi masala powder.
If the Tempero Di Cuddi powder is not available , replace with a good garam masala.
Ingredients
1kilo 200 gms boneless Pork pieces
Add salt , vinegar and turmeric powder , keep for 15 mins ,wash well and pat dry
Marinate the pork with the ground paste
For the ground paste
4 green chillies
1 tsp ginger garlic paste
1 onion
grind to paste
Marinate the Pork with this ground paste for 30 mins
For The Red Masala
6 Red kashmiri chillies
1tsp cumin seeds
1 tsp pepper seeds
1 inch cinnamon
6 cloves
1/2 tsp turmeric powder
1 btsp ginger garlic paste
1/4 cup vinegar
grind to paste adding some amount of water
Ingredients
1/2 tsp tempero Di Cuddi masala
2 big onions
2 medium size potatoes chopped with skin
1/4 cup coriander leaves finely chopped
Method
Add 4 tbsp ghee and fry the pork for a minute.
Add the sliced onions and stir fry for another minute on medium flame
Add the ground masala and mix well.
Add very little water.
Pressure cook on high for one whistle ,then on low for 10 .
Add 2 potatoes chopped roughly with skin , add to the curry and pressure cook on high for one or two whistle
Release steam, add the tempero di Cuddi powder and salt if required and 1/4 cup finely chopped coriander leaves.
A powdered spice mix used for flavouring Meat Dishes.
Made this Tempero spice powder my way ,
with a slight change.
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 gms Cinnamon
40 gms cloves
40 gms cardamom
40 gms peppercorns
20 gms Star anise
10 gms Javitri {mace flower}
10 gms bay leaf
5 gms all spice {jamaican pepper} /{Kababchuni}
5 gms Triphal { Indian schezwan pepper}
10 gms saunf { fennel seeds}
10 gms methi seeds { fenugreek seeds]
10 gms Shah Jeera { black Cumin}
Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
used for flavouring Chicken, mutton, beef or Pork.
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