Recipies

BANGALORE’S JUICIEST PORK – CURLY SUE PORK (THE WHOLE HOG) By Radhica Muthappa

Ingredients:

Mutton leg mince-500g  (10% fat)

Green chilly-2 chopped

Onion-1/2 chopped

 To grind to a fine paste

Onion -2

Garlic -10

Ginger -1 “ chopped

Poppy seeds -1tsp

Jeera -1tsp

Green chilly -1

Fresh coconut -200g

Coriander -1 bunch

 Oil -3tbsp

Curly Sue’s spice mix* -1tbsp or any good brand of garam masala

Method:

  1      Marinate the mince with salt, turmeric, onion and green chilly.

2. Grind the wet masala ingredients and cook out in the oil.

3. Make small lime sized balls and pan fry them separately. This step helps to retain shape and structure of the ball, so that it does not melt into the curry.

4. In 15 minutes, when the gravy is ready and reasonably thick, add the meatballs into the masala and slow cook for 10 minutes.Do not over mix and break up the balls.

5. Check and add salt to season.

Variation

As an option, you could also add fresh coconut paste with chillies at the end of step 4. That will give you a curry with sweeter tones, but reheating should be done on simmer mode else the chance of the curry splitting is greater.

Poppy seed and coriander give the curry a velvety thickness, characteristic of Coorg curries.

 Serving suggestion:

To be eaten with hot white rice, Akki otti, idli, dosa, puttu or chapathi.