Coorg Pandi Curry

Dry roast the dried red chillies, coriander seeds, black pepper, cinnamon, cloves, and cardamom in a pan for 2–3 minutes until fragrant. Grind to a fine powder. This is the Coorg masala.

Grind ginger and garlic into a smooth paste.

Marinate the pork cubes with turmeric, half the ginger-garlic paste, half the ground masala, and salt. Mix well and marinate for at least 1 hour (overnight in the refrigerator for best results).

Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add curry leaves and let them sizzle for 20 seconds.

Add sliced onions and cook on medium-high heat for 12–15 minutes until deep golden brown — this caramelisation is crucial for the curry's depth.

Add the remaining ginger-garlic paste and cook for 3 minutes.

Add chopped tomatoes and cook until the oil separates, about 6–8 minutes.

Add the remaining ground masala and stir well. Cook for 3 minutes.

Add the marinated pork and toss to coat with the masala. Increase heat to high and sear the pork for 5 minutes, stirring frequently.

Add kachampuli (Coorg vinegar) and 100 ml of water. Stir well. Cover and cook on medium-low heat for 30–35 minutes until the pork is completely tender and the gravy is thick and dark. Stir every 10 minutes. Taste and adjust salt and kachampuli. Serve with akki roti or steamed rice.