From a quick Google, it seems that this curry is often made with wild boar, but if you can't find any, I'm sure pork will suffice. You know, just in case your butcher is out of boar.
- 900 gm pork belly, meat cut into 2.5cm pieces
- 10 gm (2cm) piece ginger, thinly sliced
- 2 tbsp tamarind paste
- 10 fresh curry leaves
- 2 tbsp uncooked long-grain rice, finely pounded in a mortar and pestle
- 1 cinnamon quill
- 2 tsp dried chilli flakes
- 1 tsp each cumin and fennel seeds, dry roasted and finely ground
- 4 green cardamom pods, bruised
- ½ tsp ground turmeric
- 2 cloves
- 2 tbsp vegetable oil
- 10 red shallots, peeled and finely chopped
- 5 garlic cloves, thinly sliced
- Combine pork in a bowl with all ingredients except oil, shallots and garlic. Cover with plastic wrap and stand for 1 hour.
- Heat oil in a large saucepan over medium heat, add shallots and cook until translucent (6-8 minutes). Add pork mixture, garlic and 250ml water and simmer over low heat for 45 minutes or until the meat is tender and the gravy is thick. Season to taste with salt.
Preparation time: 20
Cooking time: 55 minutes