Kerala pork curry

This is more of a Kerala inspired pork curry recipe than an actual one. We had a bunch of left over dosa batter and a piece of karré that needed using and et voila. I googled around and matched recipes with the ingredients that I had. Since I was basically making up the recipe I chose not to grind the spices but the pressure cooker was unavoidable else this would have been a 3-4 hour long cook time as opposed to the one hour in toto that this was.

Ingredients

• 1.5 kg karré (or boston butt or picnicbog or pork shoulder etc)
• 3.5 tsp ginger garlic paste
• 2 Tbsp apple cider vinegar
• 3 Tbsp light soy sauce
• 1 tsp turmeric
• 250g shallots sliced, not too finely
• 2 large onions sliced, not too finely
• 2 large tomatoes, chopped
• 2 large or 4 small potatoes, chopped
• 1.5 tsp mustard seeds
• 0.5 tsp fenugreek seeds
• 0.5 tsp coriander seeds
• 0.5-1 tsp fennel seeds
• 0.5-1 tsp peppercorns
• 2 sprigs curry leaves
• 3-4 green chillis, chopped
• 3.5 tsp ginger garlic paste
• 2 Tbps coriander powder
• 2-3 Tbsps meat masala powder (I used goan mutton masala)
• Salt

Method

1. Cut the pork into 1" ish chunks and marinate with about two teaspoons of salt, one teaspoon of turmeric, 1.5 tsp of ginger garlic paste and the vinegar and the soy sauce. Mix well and leave at room temperature for a bit or in the fridge if longer than an hour.
2. Heat a teaspoon of oil in a pressure cooker and add the marinated pork. No need to fry the pieces. Add two cups of water and pressure cook the meat. (For this amount and this type of meat I pressure cooked for 20 minutes after the first whistle on medium heat)
3. In a pan heat up oil and add a teaspoon and a half of mustard seeds followed by half a teaspoon of fenugreek seeds, half a teaspoon of coriander seeds, 3/4 teaspoon fennel seeds and about 20 peppercorns. 
4. Now add a handful of curry leaves. Since I was using frozen curry leaves, this is a total guesstimate. 
5. Now add the onions and a dash of salt and fry until golden brown.
6. Add the chopped green chillis and ginger garlic paste when the onions are light brown and cook until the raw smell disappears and the onions and golden brown.
7. Next, add the masala powders and cook for a few minutes, then the potatoes and then the tomatoes and the tomato paste, stirring and cooking for a few minutes after each addition.
8. Cover and cook for about 10 minutes on a medium-low heat until the tomatoes and squishy and the masala is beginning to look cohesive
9. Add the pork along with the water and cook for 15 minutes on medium heat to thicken and reduce the liquid if need be. If the meat doesn't feel tender enough, cook covered for longer or pressure cook the meat again for a few more whistles
10. Mash a few pieces of the potato to thicken the gravy and cook a few more minutes
11. Serve with dosa or idli or appams or rice or roti. It's all good. 

Kerala Egg Roast / Egg curry / Mutta Curry

This stuff is awesome and super easy. It pairs beautifully with neer dosa, paratha, porotta, appam as well as plain white rice. The basic recipe is from here. I don't make the neer dosa in the same way (I use rice flour) so I usually only follow the recipe for the mutta curry. The ginger in this is amazing and I usually add more than the original recipe recommends.

Ingredients

• 5 boiled eggs
• 4 Onion (sliced)
• 2-3 Tomatoes, chopped
• 1 largish piece of Ginger (1-2"), finely chopped
• 2-3 cloves of Garlic, finely chopped
• 0.5 tsp Garam masala
• Handful of Curry leaves
• 0.5 tsp Turmeric powder
• 1tsp Kashmiri chilli powder or paprika, basically red colour but no spice
• 0.5 tsp Chilli Powder
• 2 small Green chillis
• Water
• Salt
• 2 green cardamoms
• 1" piece of cinnamon
• 2 cloves

Method

1. Hard boil the eggs, cool and shell. Make 3 gashes in each egg and keep aside.
2. Heat oil in deep bottomed pan and add the cinnamon,cardamom and cloves and saute for one minute. Turn off or turn down the heat and add the ginger and saute for a minute and then the garlic for another minute. The garlic should not brown at all. 
3. Add the curry leaves and the green chillis. Then add the onions and salt and cook on medium heat till the onions are translucent and beginning to brown. 
4. Now add all the powers and saute for a couple of minutes until they smell less raw. 
5. Then add sliced tomato pieces and mix well. Cover the pan for a couple of minutes and cook on high. Then uncover and cook on medium. Do this until oil separates from the masala, stirring occasionally. 
6. Now add the eggs and mix well, then add 1.5 cups of hot water and cook the curry for about 15 minutes on medium heat.

All done!