BANGALORE’S JUICIEST PORK – CURLY SUE PORK (THE WHOLE HOG) By Radhica Muthappa
Mutton leg mince-500g (10% fat)
Green chilly-2 chopped
To grind to a fine paste
Ginger -1 “ chopped
Poppy seeds -1tsp
Green chilly -1
Fresh coconut -200g
Coriander -1 bunch
Curly Sue’s spice mix* -1tbsp or any good brand of garam masala
1 Marinate the mince with salt, turmeric, onion and green chilly.
- Grind the wet masala ingredients and cook out in the oil.
- Make small lime sized balls and pan fry them separately. This step helps to retain shape and structure of the ball, so that it does not melt into the curry.
- In 15 minutes, when the gravy is ready and reasonably thick, add the meatballs into the masala and slow cook for 10 minutes.Do not over mix and break up the balls.
- Check and add salt to season.
As an option, you could also add fresh coconut paste with chillies at the end of step 4. That will give you a curry with sweeter tones, but reheating should be done on simmer mode else the chance of the curry splitting is greater.
Poppy seed and coriander give the curry a velvety thickness, characteristic of Coorg curries.
To be eaten with hot white rice, Akki otti, idli, dosa, puttu or chapathi.