Spicy pork / Pandi/ Panni

Whenever I cook Pork, I have a Coorgi style of cooking influence on it. Maybe because, I was so much used to seeing that Or My mom cooks pork more often or rather Coorg and pork are inseparable, lol!!!. Whatever maybe the reason, I always manage to cook pork the spicy way like most people cook at coorg. The aroma that comes when the coriander powder is roasted is simply fantastic. And the dark color that is imparted to the pork because of the spices and kachampuli (tang used to give sourness and extra taste) is simply incredible. Since I don't get ingredients like kachampuli here, I cook pork in a similar manner but not the same as Coorgi pandi curry. The next time I'm in India, will surely post about authentic Coorgi pandi curry. Here comes the recipe...


Ingredients:
Pork - 500 grams
Coriander powder - 50 grams
Green chillies - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Onions - 1 nos
Black pepper powder - 1 tbsp
Salt for taste
Oil - 1 tbsp

For the garnish:
Bell pepper chopped - 2 tbsp
Green chillies - 1 nos

Method:
Dry roast coriander powder and mix it well with chopped pork pieces and keep aside for 30 min. In a pressure cooker, Heat oil, add finely chopped onions, ginger - garlic paste and saute for a min. Add the chilly powder, turmeric powder, meat, salt for taste and just enough water to cover the meat and cook up to one whistle. Now, take this out and again stir fry in a wok along with pepper powder until all the water is evaporated. Garnish with chopped bell peppers and green chillies and serve.

Note:
Select pork meat which also has fat for best results.