INGREDIENT
1 Kg pork, cut into bite size pieces
20 Dried chillies
2 tsp freshly ground Black Pepper
Piece of a Rampe leaf (about 3 inches)
Stem of a Lemon Grass
Curry leaves
Garlic
Piece of Ginger
5 Cloves
5 Cardamoms
7 pieces of Goraka
10 Red Onions (Rathu Lunu)
2 tsp Roasted curry powder (Thunapha) -
little oil
Salt to taste
20 Dried chillies
2 tsp freshly ground Black Pepper
Piece of a Rampe leaf (about 3 inches)
Stem of a Lemon Grass
Curry leaves
Garlic
Piece of Ginger
5 Cloves
5 Cardamoms
7 pieces of Goraka
10 Red Onions (Rathu Lunu)
2 tsp Roasted curry powder (Thunapha) -
little oil
Salt to taste
METHOD
Fry the chillies in the little oil until dark.
Grind them with red onions, garlic, ginger, curry leaves and rampe to a fine paste.
Soak the Goraka in some warm water for a few minutes and grind Goraka too to a paste.
Mix the grounded pastes well with the cut meat.
Add black pepper and salt to this mixture.
Add water to cover the contents and cook until the meat is done properly and the water is absorbed to the meat.
At this point sprinkle roasted curry powder over the curry and cook further till the pieces are nicely coated and dry.
This preparation could be kept for about a week without chilling. You may heat the pot daily to preserve it.
Grind them with red onions, garlic, ginger, curry leaves and rampe to a fine paste.
Soak the Goraka in some warm water for a few minutes and grind Goraka too to a paste.
Mix the grounded pastes well with the cut meat.
Add black pepper and salt to this mixture.
Add water to cover the contents and cook until the meat is done properly and the water is absorbed to the meat.
At this point sprinkle roasted curry powder over the curry and cook further till the pieces are nicely coated and dry.
This preparation could be kept for about a week without chilling. You may heat the pot daily to preserve it.
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