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An easy, spicy & delicious pork curry that is traditionally made in Mangalorean Catholic homes using a classic spice blend known as the 'bafat powder'. You can use ready made powder or grind the spices
- 1 kg pork, with fat
- 3-4 large onions
- 2-3 green chillies (adjust to taste)
- 10-12 cloves garlic
- 2 inches ginger
- 2 inches cinnamon or cassia bark
- 4 cloves
- 2 bay leaves
- 2-3 tablespoons bafat powder
- 2-3 teaspoons thick tamarind extract
- 1/2 teaspoon vinegar
- salt to taste
Cut the meat into medium sized pieces (cubes). Ideally every piece of meat should have some fat along with it.
Cut the onions into large cubes & finely chop the ginger. The garlic can be left whole by just removing the skin (if you are using Indian garlic). Slit the green chillies into half.
In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
Cook on slow fire till almost done & then add the onions & garlic.
There is no need to add water unless the meat has very little fat
Serve piping hot with Sanna (Mangalorean idlis/rice cakes)