Pandhi Curry (Coorg-Style Pork Stir Fry) with Apple and Fennel Raita

Cubed pork marinated overnight, slow-cooked until tender, then stir-fried with aromatics and served with a refreshing apple-fennel raita.

Dinner Pork Spicy Stir Fry Coorg

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

29.7g

per serving

118.9 g total

Fat

48.1g

per serving

192.4 g total

Protein

39.6g

per serving

158.2 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

tbsp

Soy Sauce

Dairy

200

Greek Yoghurt

Fruits

piece

Kokum Pods

Soaked in 110ml hot water

piece

Apple

Granny Smith, cored and finely chopped

0.5

piece

Lime

Juice only

Meat

750

Pork Shoulder

Cut into 2.5cm cubes; or pork belly

NutsSeeds

tsp

Turmeric

Ground

tsp

Salt

For pork marinade

piece

Black Peppercorns

Whole

piece

Bay Leaves

piece

Star Anise

tsp

Fennel Seeds

Lightly toasted

0.5

tsp

Salt

For raita

piece

Curry Leaves

bunch

Coriander Cress

Leaves for serving

OilsFats

tbsp

Vegetable Oil

Other

tbsp

Honey

Clear

Vegetables

tbsp

Ginger And Garlic Paste

Made from garlic, ginger and vegetable oil

head

Fennel

Baby heads, finely chopped

piece

Red Chillies

Dried

piece

Green Chillies

Fresh, split

piece

Red Onion

Sliced

Method

Marinate the pork cubes with spices, honey, soy, and kokum in the fridge overnight.

Place pork and marinade in a pan, cover with water, and simmer for 1 to 1.5 hours.

Mix raita ingredients in a bowl and chill until needed.

Drain the pork and reserve the cooking liquid.

Heat oil in a wok and stir-fry dried red chillies until fragrant.

Add curry leaves and stir-fry for 30 seconds.

Add green chillies and red onion and cook for 3 minutes until soft.

Add pork and fry for 4 minutes until brown, adding reserved liquid if dry.

Serve the curry with a side of raita and garnish with coriander cress.