Keralan Pandi - South Indian Coconut-Pork Curry
Created by Hari Ghotra
- 600g - 900g pork loin steak, fat removed or whole fillet and cut into strips
- 2 tablespoons rapeseed oil or coconut oil
- 1 teaspoons fennel seeds
- 2 dried red chillies (you can remove these if you like your food mild)
- 2 onions, peeled and finely diced
- 5 garlic cloves, peeled and minced
- Sea salt
- Freshly ground black pepper
- 1 teaspoon ground turmeric
- 1x 400g can chopped tomatoes
- 1 fresh green chilli, deseeded and chopped
- 1 tablespoon freshly grated ginger
- 2 teaspoons cumin seeds, ground or cumin powder
- 1 teaspoon coriander seeds, ground or coriander powder
- 200g carton 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.
Season the pork with salt and lots of black pepper and ½ teaspoon turmeric.
Stir the 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.