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Chilli pork Capitol by Shalini Nanda
- Dice pork (with fat and skin) slightly smaller than for curry.
- Boil with chilly powder, salt, turmeric powder and ginger garlic paste.
- Drain the water completely.
- Deep fry.
- Just before serving sprinkle with a sauce made from lime juice, crushed parangi malu (kanthari or bird’s eye chilli) and salt.
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