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Ingredients:
Fresh Pork Meat (cut into small pieces as shown in the photo) 1 K.G.
Bamboo Shoot (Grated) 150 gms
Bhot Jolokiya (Raja Mircha)
Dried Red Chilies - 8 nos (If you can get Bhot Jolokiya then its better; one is more than enough)
Garlic 8 cloves
Ginger 1 inch
Onions 2 nos
Salt to taste
Fresh coriander 1 bunch
P.S. For more on bamboo shoot, please check the bottom left hand section of this page. This recipe does not need turmeric powder or any other masala.
Preparation:
Wash the meat properly and keep a few fat pieces (5-6 medium sized) aside from rest of the meat
Take the garlic cloves, remove the skin, and then crush them to a coarse paste. Need not be a fine paste.
Crush ginger and mix it with the garlic
Make separate paste of the red chilies. Or you can keep them as flakes.
Cut the onions in thin slices
Cooking:
Put a wide pressure cooker on stove and heat it in medium flame till its complete dry and warm. Do not overheat the cooker.
Put the fat pieces which you kept separately after washing into the cooker and make sure they do not stick to the cooker. Keep stirring the pieces with medium flame one.
Oil will come out from the fat pieces slowly and the color of the fat pieces will turn from golden to light brown. (If you want to take out the oil from the pieces faster, then u put the flame to bit on the higher side and cover the cooker temporarily.)
Once sufficient amount of oil comes out, put the cut onions in the cooker and stir fry them till they become golden brown.
Then put the rest of the pork in the cooker and increase the flame.
Once oil starts coming out reduce the flame and put the ginger garlic paste you prepared. Mix them well with the meat and cover the cooker and leave it for 2-3 minutes.
Uncover the cooker and put the red chilly flakes and put the flame at medium heat. Keep frying them for sometime and then put the lid back and let it cook on low heat.
Once the meat is somewhat cooked, put the bamboo shoots in the cooker and mix them with the meat by stirring.
Put the lid back on the cooker and reduce the flame. Keep it covered for 5 minutes.
At this point of time, you should get the aroma of bamboo shoot and the pork. Keep frying them in low flame till they start to melt.
Add salt.
Add hot water to cover the meat and increase the flame. The gravy should be deep golden brown to red in color. If you have added sufficient amount of red chilly paste, then the gravy will take an inviting color without using any other masala.
Once the curry starts boiling, put the lid clipped on the cooker and let pressure cook it for 5/6 whistles
Take the cooker out of the stove and let it cool naturally. Once you can open the cooker, put it back on the stove and mix the curry and the meat properly. |
