|2 tsps||cumin seeds||ground cumin seeds|
|5||thai peppers||dried chili peppers, or 2 habaneros -- to taste|
|1 tsp||black peppercorns||ground black pepper|
|1 tsp||cardamon seeds||ground cardamon|
|1 1/2 tsps||black mustard seeds||brown mustard seeds, or even a good dijon mustard|
|3 inches||cinnamon sticks||1 tbls ground cinnamon|
|1 tsp||fenugreek seeds||skip, if unavailable|
|5 tbls||white wine cooking vinegar||1 tsp 25% vinegar + 4 tsps water|
|1 tsp||brown sugar||unknown. maple syrup, white sugar?|
|3-4 cups||diced onion||critical|
Use a blender or mill to pulverize the spices. When you have as fine a powder as you can manage, mix the vinegar in and set aside. In a wide-bottomed pot or pan, sautee (fry) the onions and peppers in ghee (clarified butter), or vegetable oil until the onions are translucent. Try not to brown them, as this will affect the final color. When ready, puree the onions together with the spice mixture. This will be the curry gravy.
|100 g||fresh ginger||1 tbls ground ginger|
|60-70 g||fresh garlic||approximately 6-7 cloves, or ? tsps ground|
|1 tbls||ground coriander||critical|
|1 kg||fatty pork||for best results, any piece with a solid layer of fat|
Use a blender to puree the ginger and garlic separately with 2-3 tablespoons of water, together with the coriander and turmeric.
Cut the pork into small cubes, being sure to leave the fat attached to the meat whenever possible. Brown the pork cubes in a pan, then in the same pan fry the curry puree of ginger and garlic. When the allicin has fried off and the aroma is no longer quite as sharp, then add the browned pork back into the pan and coat in the puree. Finally, pour in the gravy. Bring this to a soft boil, and then turn down the heat and simmer for one hour.
Serve over basmati rice.