Keralan Pandi - South Indian Coconut-Pork Curry Keralan Pandi - South Indian Coconut-Pork Curry

Keralan Pandi - South Indian Coconut-Pork Curry

Created by Hari Ghotra

Cooking Time

cooking time
30 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
4 people

Ingredients

  • 600g - 900g pork loin steak or fillet
  • 2 tablespoons rapeseed oil or coconut oil
  • 1 tsp fennel seeds (you can leave these out)
  • 2 dried red chillies (you can remove these if you like your food mild)
  • 2 onions, finely diced
  • 5 garlic cloves, minced
  • Sea salt
  • Freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 400g tinned tomatoes
  • 1 fresh green chilli, chopped
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons cumin seeds, ground or cumin powder
  • 1 teaspoon coriander seeds, ground coriander powder
  • 200g coconut milk (low fat if you prefer)
  • 100g green beans, trimmed
  • Handful fresh coriander leaves, chopped
  • 1 lime

Method

1

Heat a wide pan and add the oil, once hot add the whole fennel seeds and red chillies (if you are using them).

2

Add the onions and sauté until they start to brown then add the garlic.

3

Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.

4

Stir the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir through.

5

Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.

6

Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.

7

Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.

8

When cooked through, check the seasoning and add the coriander leaves, and a squeeze of lime.  Serve with plain rice.