Coconut Chile Surnoli
Turmeric Pork Curry
|By :The Complete Indian IP Cookbook by Chandra Ram|
When I was a kid, coconut was the gateway for me to try just about any Indian dish, and I firmly believe that rule applies to adults, too. This recipe is perfect for people who are afraid to try Indian food; it’s gently spiced, creamy and impossible not to love. I serve it over rice so I can soak up every bit of the sauce.
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Coconut Milk, Pork|
|Prep Time||20 minutes|
|Cook Time||41 minutes|
- 3 tbsp coconut oil or ghee
- 2 onion sliced
- 2 tsp kosher salt (approx.)
- 2 tsp ground cumin
- 1 tbsp ground turmeric
- 1/2 tsp kashmiri chili powder
- 1/4 cup Ginger minced
- 4 cloves garlic minced
- 10 curry leaves torn into pieces
- 1 green thai chile minced
- 1/2 cup Water
- 1 1/2 lbs boneless pork shoulder cut into
- 14 ounces full fat coconut milk
- 1/2 cup fresh cilantro leaves chopped
- Using the Sauté function on High, heat the coconut oil for about 1 minute, until shimmering. Add the onions and cook for about 4 minutes, stirring occasionally, until softened.
- Stir in the salt, cumin, turmeric and chili powder; cook for 1 minute, until fragrant. Add the ginger, garlic, curry leaves, and chile; cook for 2 minutes, until fragrant. Stir in the water, using a wooden spoon to scrape up all the browned pieces from the bottom of the pot. Stir in the pork and coconut milk.
- Secure the lid and cook on high pressure for 30 minutes.
- Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the lid and, using the Sauté function on Low, simmer the sauce for about 3 minutes, or until it thickens a bit; it should be pretty creamy. Taste and add more salt if needed. Stir in the chopped cilantro and serve.
The Complete Indian IP Cookbook by Chandra Ram
All recipes by : The Complete Indian IP Cookbook by Chandra Ram
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