This distinctively piquant Mangalorean pork curry, otherwise known as Kudla panji kari will capture your heart, tongue and stomach from the very first bite!
Grind together the Byadgi chillies (drained), coriander seeds, cumin seeds, mustard seeds, and poppy seeds. Don’t add water or they won’t grind properly. You should end up with a thick red fragrant masala paste. You could add a teaspoon of water towards the end to get it moving.
Add vinegar to this masala paste and set aside for 15 minutes. You could get all this ready first and then chop up the ginger, garlic and onions, too.
Place it on low-medium heat and cover it and let it all cook.
Turn off the heat after about three whistles. If you’re not using a pressure cooker, ensure that the pork is well cooked — the meat should give way easily when prodded with a fork.
You must’ve noticed the absence of oil and water in this recipe. Keep it that way. It’s meant to be thick, and it has been carefully constructed that way. Don’t add water or oil at any time! Also, it’s important that you use only Byadgi chillies and not any other kind of dry red chilly. When in a pinch, add a variety of your choice that add more colour than heat.
Do not grind the onion, garlic, green chillies and ginger. I’ve mentioned why earlier. If you want to make half the amount, halve everything, and use a small cardamon, and a smaller bay leaf.
If you are using lean meat, by all means add some oil to the Mangalorean Pork Curry.
Storage: If you’re making the Mangalorean pork curry in the evening, you could keep it outside for the night — you don't have to store it in the fridge. You see, when you let the curry rest for some time, all the oil rises to the top, and this forms a barrier between the curry and the air, so it wont get spoilt. So don’t pour out the film of oil that settles on top — when you know you're going to keep it for a while, that is.