Agbert's pork curry

Name: Agbert's pork curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg pork with fat, cut into small cubes; 3 red onions, thinly sliced; 2 tablespoons vegetable oil; 1 large bay leaf a few cloves, 1 piece of cinnamon and a few cardamon pods; 5 cloves; 1 stick cinnamon; 5 cardamom pods; 3 tomatoes, diced; 10 cloves garlic, thinly sliced; 1 inch ginger, chopped fine; 2 Tsp Turmeric powder; 10 Peppercorns; 1 cup Water; to taste Salt; 5 green chillies (adjust to taste); Coriander leaves for garnishing

Abhimanyu Ghoshal @cook_11932242

Paired with fluffy white rice, Ishaan's foolproof, use-what's-on-hand curry is as simple and comforting as a meal can get.

Abhimanyu Ghoshal @cook_11932242

Paired with fluffy white rice, Ishaan's foolproof, use-what's-on-hand curry is as simple and comforting as a meal can get.

Saved

Ingredients

4 servings

1 kgpork with fat, cut into small cubes
3red onions, thinly sliced
2 tablespoonsvegetable oil
1large bay leaf a few cloves, 1 piece of cinnamon and a few cardamon pods
5cloves
1 stickcinnamon
5cardamom pods
3tomatoes, diced
10 clovesgarlic, thinly sliced
1 inchginger, chopped fine
2 TspTurmeric powder
10Peppercorns
1 cupWater
to tasteSalt
5green chillies (adjust to taste)
Coriander leaves for garnishing

Saved

Steps

1

Heat oil on a medium flame with the bay leaf, cloves, cinnamon and cardamom pods for a couple of minutes.
2

Lower the heat a bit. Add onions and cook until they're soft and just starting to brown, about 5 minutes.
3

Add chillies, garlic, ginger and turmeric powder. Cook for a couple of minutes.
4

Add diced tomatoes and cook on low until they break down and become paste-like in texture, about 10-15 minutes.
5

Add the pork and salt to taste. Add 1 cup water and pressure cook for about 3-4 whistles. If it's spicy and seasoned to your taste, take off the flame. Garnish with coriander leaves and serve hot with steamed white rice.