Keralan Pandi - South Indian Coconut-Pork Curry
Created by Hari Ghotra
- 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
Heat a wide pan and add the oil, once hot add the whole fennel seeds and red chillies (if you are using them).
Add the onions and sauté until they start to brown then add the garlic.
Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.
Stir the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir through.
Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.
Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.
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.
When cooked through, check the seasoning and add the coriander leaves, and a squeeze of lime. Serve with plain rice.