Coconut curry (with chicken, pork or fish)

This recipe is adapted from here. I originally made it with chicken but have tried it with pork shoulder and it tastes like it would be amazing with fish as well. I've kept the heat to a minimum by deseeding the dried kashmiri chillis and the result has been a mild and very flavourful curry.

Ingredients

• Chicken 2 kg (or pork, about 1.3-1.5 kg)
• Dried Kashmiri chillies 4-5 
• Peppercorns 16-20 
• Coriander seeds 4 Tbsp
• Fenugreek seeds 1/2 tsp
• Tamarind, (if dried soak in hot water) 2 Tbsp
• Dessiccated coconut 1 cup
• Oil 3 tbsp
• Red onions chopped 4-5 
• Ginger garlic paste 1 tb
• Turmeric
• Green chilly 2 (totally optional)
• Curry leaves (if dried, add 3 times as much) 20 leaves
• Salt
• Coconut milk 1/2 cup

Method

1. Dry roast the red chillies, peppercorns, coriander seeds and fenugreek seeds in a pan. Add them to a grinder jar with the dessicated coconut and add the tamarind water to make a smooth paste. If you don't have ginger-garlic paste, add fresh ginger and garlic at this step.
2. If you are using pork as your protein, cut the pork into 2" pieces and then add to a pressure cooker with salt, pepper, a dash of vinegar and turmeric. Add 2-3 table spoons of water and pressure cook the pork until half done. I used fläskkarré and pressure cooked for 15 minutes after the first whistle. Skip this step if you're using chicken. 
3. Heat oil in a pan and add the curry leaves (And green chillies, if you're using them) and then the chopped onions. Once the onions are well cooked, add turmeric and then the masala paste. 
4. Cook the paste until oil separates and then add the protein on medium heat. Add salt (I add a tsp for every kg, to begin and then adjust to taste at the end).
5.  Leave the dish alone for about 10 minutes and then stir occasionally about every 5 minutes, for a total of 20-25 minutes.
6. Adjust the final consistency with coconut milk, adding more if you want it runnier and less if you want it more dry. Cook with coconut milk for about 5 minutes on low. 
7. Very good with rice and with roti.