When I was pre-cooking the pork I wondered if I should have added some turmeric in it alongwith the salt and crushed ginger that I did. I was worried if my curry would have enough colour. The dried ghost chilly/ bhoot jolokia that I later cooked it with, took more than good care of that. Apart from the unique flavour it imparts, bhoot jolokia gives a beautiful rich dark colour to the gravy. Yes apart from the heat of course, but which is totally palatable if you use only the skin and eliminate the seeds.

Pork curry with ghost chilly and greens
Pork curry with ghost chilly and greens

Ingredients:

  • Pork curry cut: 300 gms
  • Onion: 1 large, sliced
  • Ginger: 1 inch, grated
  • Garlic: 6-7 cloves, crushed
  • Tomato: 1 medium, chopped
  • Potato: 1 medium, cubed
  • Bhoot jolokia/ ghost chilly: 1 dried without seeds
  • Pokchoy: 6-7 leaves
  • Mustard oil: 1 tbsp
  • Salt and sugar to taste

Method:

  • Pressure cook the pork for about 15-20 mins or till cooked.
  • Heat a heavy bottom pan and pour the mustard oil.
  • Add the sliced onion, fry a bit, add grated ginger and crushed garlic.
  • Drain and add the pork, chopped tomato, potato cubes and chilly.
  • Add some of the pork stock, season and let it simmer away for about 30-40 mins till the oil has been released from the pork fat into the gravy.
  • Add the pokchoy leaves towards the end of the cooking process, turn off the heat after the leaves have wilted.
  • Serve with rice.
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