A brand new year has just begun and I guess I am a little late in wishing all my readers a very Happy New Year 2014!Well,迟到总比不迟到好！As any good occasion needs to be celebrated I decided to post the recipe of Pandi Curry (pronounced as ‘Pahnn-dhi' ) or Coorgi Style Pork curry that I have been contemplating to post since a very long time.The funny side of the story is that years ago when I was first offered this dish by a friend in college,prepared by her Coorgi neighbour I politely declined to taste it!不知怎么的，有钱人，dark colour didn't quite appeal to me and I wasn't so adventurous those days when it came to trying out new dishes.I simply stuck to known dishes and played safe.How I regret my decision.这可能是我唯一有机会让一个柯基人做潘迪咖喱。我可以因为自己太傻而自责。
几年后，当这个博客出现的时候，我确实从我的外壳中挣脱出来，开始冒险，我做这道菜的第一次尝试并不成功。I blamed it on the non availability of Kachampuli or Coorgi Vinegar,一种从一种叫Kodampuli的水果中提取的丰富的深色液体。It is also called as black vinegar and gives the dish its dark,丰富的色彩和风味。顺便说一下，Coorg是卡纳塔克邦Kodagu区的英文名。Madikeri/Mercara作为其总部，是一个美丽的小山丘，大多数Mangalorean人都是在度假或去咖啡屋度假时长大的。虽然我不记得旅行中吃过这道名菜，但我个人还是喜欢去那里几次。Coorg is famous for its beautiful hills,好天气，咖啡屋，good looking men & women who are one of the most cultured and civilized people I have known.
Pandi Curry在Mangalore非常有名，因为我们的城镇也是很多Kodavas（Kodagu土著）的家乡，他们通常来Mangalore接受教育。While we didn't have easy access to the recipe a few years ago,today if you wish to make it,许多商店出售现成的香料混合物，帮助你在一瞬间做这道菜。你所需要的只是高质量的肥肉，因为肥肉有助于使这道菜有令人惊叹的风味和丰富的香料味道。如果没有卡尚普利，可以用浓罗望子汁或酸橙代替，尽管最后一道菜的结果会有很大的不同。Sadly some ingredients just don't have a suitable substitute.
我的伙计上个月用当地的猪肉做了这道菜，但对上周我们在马格洛尔短暂的圣诞节期间从马格洛尔一路拖了5公斤多的猪肉的结果并不完全满意。这一次的准备工作让人震惊，它很快就结束了。I just about managed to save a small bowl for the sake of the pictures.
Pandi Curry / Coorgi Pork
Prep time: 20 mins | Cook time: 20 mins | Serves 4
- 1 kg pork with fat and skin,cut into cubes
- 10 fat cloves of garlic finely chopped
- 1 Inch ginger finely chopped
- 3-4 green chilies (deseeded if required) finely chopped
- 1 big onion finely sliced
- Salt to taste
- 1/2-3/4th tablespoon Kachampuli (adjust to taste) * see notes for substitute
For the spice mix (to be dry roasted one by one and powdered)
- 1 inch cinnamon/cassia bark
- 5-6 cloves
- 10-15 peppercorns
- 1-1/2 tablespoon cumin seeds
- 1 teaspoon mustard seeds
1。把肉和大蒜一起煮，green chilies,curry leaves,洋葱,red chili powder,turmeric powder,little oil,water and salt till it is tender (Slow cooking the meat is recommended,however in order to save time it can also be pressure cooked for not more than 2-3 whistles depending on the quality of meat used) * see notes
2.Add the spice mix to the cooked meat.你可以加一点油，但这是可选的，因为会有足够的脂肪从肉中释放出来。Cook on a slow heat for about 5-10 minutes till the water evaporate,脂肪和香料与肉很好地混合。
4.Remove from heat and serve hot with Coorgi rice rottis or neer dosa or rice.
1。kachampuli或corgi醋是从马拉雅拉姆语中称为kudampuli的水果和英语中称为gambooge/malabar tamarid/garcinia cambogia的水果中提取的。If you don't have kachampuli you may substitute it with equal quantity of thick tamarind juice or lime juice.Kachampuli is available in most stores in Mangalore and in Lulu Hypermarket in Dubai,U.A.E in the section which stocks up on foodstuff related to Malabar/Keralite cuisine.
2.为了加快工作速度，我们对从马格洛尔买来的猪肉进行了加压煮熟。However I do not recommend that you to pressure cook pork that is available in the UAE (usually imported from Brazil) as it is extremely tender and may turn squishy when pressure cooked.当你不知道肉的质量/嫩度时，慢煮是最安全的赌注。