Coorgi Pork Curry

SERVES 6

2 dried red chilies
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons black mustard seeds
1 teaspoon black peppercorns
½ teaspoon turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salt to taste
2 tablespoons ginger, minced
3 cloves garlic, minced
1 fresh green chilie, minced
½ cup coconut milk
2 tablespoons vegetable oil
1 large onion, fi nely chopped
1½ pounds pork, cut into 1-inch pieces
2 cups water
2 tablespoons fi nely chopped cilantro

Place the red chilies, coriander, cumin, mustard seeds, and black peppercorns in a small skillet. Roast, stirring and shaking the pan, over medium heat until the seeds are a few shades darker, about 2 minutes.

Grind in a spice to make a fi ne powder. Mix in the turmeric, cinnamon, nutmeg and salt. In the food processor or a blender, process together the ginger, garlic, green Chile pepper, and coconut milk until smooth. Mix in the roasted spice mixture and process again, adding up to ½ cup water, if necessary, to make a smooth paste.

Heat the oil in a large saucepan over medium heat and add the onions, sauté until brown, about 10 minutes. Add the spice paste and cook, stir-ring, until golden, about 10 minutes.
Add the pork and cook, stirring, until brown, about 15 minutes. Add the water and bring to a boil over high heat. Reduce the heat to mediumlow. Cover the pan and simmer until the pork is -tender and the sauce is thick, about 30 minutes.

Serve hot, garnished with cilantro.