Thursday, 26 January 2012

Pork and plantain curry kerala style. (panni and nenthrakai ularthiyathu)

Pre- preparation.
1.Pork (not fat removed) cubed – ½ kg
Turmeric – ½ tbsp.
Pepper power – ½ tbsp
(Marinate and keep aside for 30 minutes).

2.Raw plantain (Nenthrakai)small to medium ones – 2
(I don’t prefer the big bulky ones).
Hot water – Enough.
Pinch of turmeric.

Cut plantain’s as small cubes into the salt and turmeric water.

3.Masala for grinding.
2 cardamom pod
½ fennel seed
2 clove
¼ pepper corns
½ coriander seeds
Fry this with out oil in low flame (please don’t burn them) and powder them ( no need to go for a fine powder).

Other ingredients and method:

Thinly sliced shallot –3/4 cup ( Or onion).
Garlic sliced – 1 tbsp.
Ginger sliced – 1 tbsp.
Green chilli – cut length wise – 2 big ( you can remove the seeds if you want)
Crushed Red chilli – ½ tbsp.
Tomato – ½ cup
Coconut slices- ¼ cup.

•In a pressure cooker brown the meat for 3 -4 minutes and you can see the fat separating, then transfer the meat to another bowl.
•Add coconut slices followed by shallots to this fat and fry for another 5 minutes, followed by ginger garlic and red chillies and fry for another 3 minutes then add masala, red chilli to this mixture, remove from heat and continue to stir for a minute or so.
•Transfer the pan back to heat and add plantain cubes and mix well, followed by meat cubes.
•Pour 4/3 cup of hot water and cook for 25- 30 minutes.

Heat oil in a pan, add mustard seeds, jeera, red chillies and curry leaves. Then transfer the pork to this. In high flame brown this and make it a dry dish.

Serve warm.

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