Chilli Pork Rassa
Approx 700g pork shoulder, large diced
4 tbsp mustard oil
1 tsp cumin seed
1/2 tsp fennel seed
1 tsp turmeric
1 tsp paprika powder
1 tsp of hot chill powder
2 tsp fresh crushed coriander
1/2 tsp garam masala
1x 2-3” piece of cinnamon
3 large tomatoes
2 large red onions
6-8 garlic cloves
1-1 1/2” inch cube of ginger
green bullet chillies or any other you have ( I used 8 but you can use as many or as little as you can handle.
10 dried kashmiri chillies
3-4 tbsp of desiccated coconut
fresh chopped coriander
salt to taste
For the paste
1. Toast the dried kashmiri chillies in a pan on a low heat for around 1-2 minutes as they darken but do not burn. Set aside to cool.
2. Toast 3-4 tbsp of desiccated coconut until it changes colour to a golden one, careful not to burn it, and again, set aside to cool.
3. Add the tomatoes, onions, kashmiri chillies and coconut into the blender, and blitz to a paste
For the rassa/curry sauce
1. Heat the oil in the pan and add the cinnamon, followed by the cloves, fennel and cumin seeds, fry for 20-30 seconds until aromatic.
2. Add your garlic and ginger(I bashed mine fresh with a mortar and pestle but you could just as easily use around 2 tbsps of the ready paste.
3. Cook out the rawness.
4. Add the paste and fry it down, whilst continually stirring, until the rawness has gone, the paste has turned colour, its let out its moisture and you can smell that it’s cooked ( around 15 or so minutes).
5. Add the chilli, coriander, paprika, hot curry, and turmeric spice powders, stir well and fry for another 45-60 seconds, add a tiny amount of boiling water to avoid it catching in the pan.
6. Add your meat, stir well and ensure it get’s coated with the paste and seals.
Add around 1 to 2 cups of boiling water and again stir well. Bring to the boil again and then reduce the heat to low- medium, continue to cook until the meat is cooked through and the oil has separated, adding more water depending on how thin or thick you want it. Season
7. Add the fresh slit chillies and fresh coriander, stir and cook for another 5 or so minutes.
Garnish with more coriander and a sprinkle of garam masala.