This is one of my very favourite dishes I love since my Childhood..I remember my mother making it on all special festive occasions like Christmas,Easter and even for Family Get Togethers and it used to be a common favourite of all.Just thinking about it makes my mouth water.It goes very well with Rice!Check out this Delicious Pork Masala Fry/Panniyerachi Ularthiyathu that is a Must in every Syrian Christian Family!
- Pork – 1 kg
- Chilli Powder – 1 1/2 tsp.
- Turmeric Powder – 1/4 tsp.
- Crushed Black Pepper – 1 tsp.
- Crushed Ginger – 1 1/2 tsp.
- Green Chilli – 2 (Whole)
- Salt to taste
- Water – 1/4 cup.
- Shallots – 1/2 cup.
- Onions – 1 1/2 cup(Sliced Finely)
- Ginger – 1 1/2 tsp.(crushed)
- Garlic – 1 1/2 tsp(crushed)
- Chilli Powder – 1 tbsp.
- Coriander powder – 3 tsp.
- Garam Masala – 3 tsp.
- Thengakothu (small sized coconut pieces) – 1/2 cup OR Grated Coconut – 1/2 cup(Fry on a pan,along with 2 tsp garam masala till brown,cool and powder)
- Curry leaves – 2 sprig
- Marinate the pork with ingredients under “To marinate” and Pressure cook with water for 3 whistles or until cooked.
- When the Pressure releases,drain the water and keep aside.
- Drain the excess oil out of the pan. Don’t forget to do this. Otherwise the final dish would be very oily. I prefer using this oil to saute the onion and masala.
- Heat oil in a pan(I used the above obtained oil/Fat from the pork).Add the Shallots,Onions, ginger,garlic,Curry leaves and saute well till onions turn transparent.
- Now add the Chilli powder,Coriander powder and Garam Masala and saute well.If required, add more oil.
- Now add the cooked Pork to this a nd saute well so that the masala clings well to the Pork.
- Now add the Thengakothu or the fried powdered coconut powder to this and saute well on low flame for about 20 minutes till the colour changes to dark brown(Refer Pic).
- Transfer to serving Dish and Enjoy with Rice/Chapathis/Appam/Bread and Enjoy!