How to Blends at dinner Easy Pork Curry Northeast Indian Style(super spicy)

How to Blends at dinner Easy Pork Curry Northeast Indian Style(super spicy) Delicious, fresh and tasty.
Easy Pork Curry Northeast Indian Style(super spicy). Here is how you achieve that. Easy Pork Curry Northeast Indian Style(super spicy). How to make Indian pork curry.
Tender, juicy and spicy pork recipe which is super easy to make and yields a delicious and lip-smacking hot and spicy pork.
My obsession about hot spicy food is no secret.
Those who follow my blog and food I share regularly will know about it.
You can cook Easy Pork Curry Northeast Indian Style(super spicy) using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Easy Pork Curry Northeast Indian Style(super spicy)
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Prepare of Ingredients.
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Prepare 1 lb of Pork(preferably a cut with a some fats, can use pork belly or ribs).
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You need 1 medium of Tomato.
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Prepare 1 medium of Onion.
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Prepare 2 tsp of Crushed Garlic.
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You need 2 tsp of Crushed Ginger.
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It’s 1 1/2 tsp of Grounded Cumin Seeds.
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You need 1 tsp of Turmeric Powder.
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Prepare 1 of Dried Ghost Chilli(Bhut Jolokia).
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You need 1 pinch of Salt to taste(adjust according to your taste).
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Prepare 1 bunch of Culantro(not Cilantro,found in Asian Grocery Markets).
Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
Serve with rice and a vegetable curry for a complete meal.
This is my favourite recipe for curry.
I have made it with chicken and sirloin steak as well as the pork and it always turns out great.
Easy Pork Curry Northeast Indian Style(super spicy) step by step
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Cut the pork into 2-3 cm pieces, wash it properly and put it in a pressure cooker.
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Now chop the onion and tomato into fine pieces and add to the pork.
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Add the rest of the ingredients as well, (crush the ghost Chilli if you are using).
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Mix everything well, close the lid and pressure cook it till 5-6 whistles.
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Now remove the lid and throw in the Culantro(finely chopped) and let it simmer for a minute.
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Serve it with hot steamed rice and ice cold water.
When I make it with steak I use beef broth instead of chicken broth.
I like to use Mahesh Curry Powder which is tan coloured, very flavourful,and somewhat hotter then the yellow stuff from the grocery store.
Mustard greens or commonly known as "lai xaak" in Assamese is used in this recipe.
We should always use mature, green mustard leaves for this recipe.
Pork prepared with lai xaak is one of the least spicy pork dishes with minimal use of spices.