This is a cross between a curry and a pickle, and high in acidity. Cook it in a non-reactive pan. In India this would be an earthenware pot, but enamel or heavy stainless steel would be a suitable substitute.
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Serves 8
- 8-10 large dried red chillies
- 2 tablespoons black mustard seeds
- 250 ml (8 fl oz/1 cup) coconut vinegar or white vinegar
- 10-15 cloves garlic, peeled
- 5 cm (2 in) piece of fresh ginger, roughly chopped
- 1 kg (2 lb) pork, cut into large cubes
- 1 tablespoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 teaspoons salt
- 3 tablespoons ghee or oil
- 2 medium-sized onions, finely chopped
- 1 tablespoon brown sugar
Break the stems off the chillies and shake out the seeds. Soak the chillies and mustard seeds in vinegar overnight. Put into a blender with the garlic and ginger. Blend to a pure. Place the pork in a china bowl and add the blended mixture, ground spices and salt. Mix thoroughly so all the pieces of pork are coated, and marinate for 2 hours.
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Heat the ghee or oil and fry the onions on low heat until soft and golden, stirring frequently, about 20 minutes. When the oil separates from the onions, drain the pieces of pork from the marinade and brown them in the pan. Pour in the marinade, cover and simmer on low heat until the pork is tender. Stir in the sugar and serve with steamed rice and vegetable accompaniments.