1/2 kilo Pork
2 tsps chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
2 tbsp Irachi (Meat) masala powder
8-10 flakes garlic, chopped
1 piece ginger, chopped
4 green chillies
1 tomato, chopped
1/2 cup coconut cut into pieces ( Thenga Kothu)
1/2 cup small onions
salt to taste
1 pinch jeeragam
How to prepare the Nadan Pork Masala Recipe
Clean, wash and chop the Pork meat into small pieces.
Add chilli powder, coriander powder, turmeric powder and the Irachi masala/ Meat masala powder together with the pork meat. Pressure cook till the meat gets tender.
Add crushed ginger, garlic, green chillies and tomato to the cooked meat and cook for a while.
Heat oil in a fry pan, saute chopped small onion, curry leaves and coriander leaves. when they get browned pour into the pork gravy. Then fry the thenga kothu / chopped coconut pieces in a little oil till golden.
Add the thenga kothu to the gravy and let it simmer for a while till all the masalas and the meat mix and blend well together.
You need not add water will not be necessary since Pork gives out much fat.
Serve hot with rotis. pulaos etc as a side dish.
Points to Note:
Pork's fat will be more than enough and so add less oil.
You need not add excess water too. The fat will be enough to get the pork cooked soft.
This will be a masala type with thick gravy. If you need thinner consistency add a little water but the thicker gravy will taste better.