Monday, May 26, 2014

Kerala Ka Bhuna Gosht (Kerala-Style Bhuna Pork)

I've got to have my curry fix now and then! Haha! If you are familiar with my blog, you would know how much I love curry, especially pork curry! I am always on a lookout for pork curry recipes, the only thing that is keeping me from cooking it every so often is, it is so "dangerous", cause I would always have second helpings with rice whenever pork curry is on the dinner table! 

I was reading thru my recipe list on my blog, and realized that I have 8 other Indian style pork curries that I've tried, and here they are (click on the name of the dish for the full post) :




Kerala-style Bhuna Pork. Madhur Jaffrey' got this recipe from a cook who comes from Kerala in south-western India. This dish may be also cooked with beef or lamb. All these meats are eaten by the different religious groups in Kerala. It is the only state where the sale of beef is perfectly legal. This dish may be served with rice or flatbreads.


The toasted spices : cumin seeds, coriander seeds, mustard seeds, dried hot red chillies, fennel seeds, fenugreek seeds. Toast for a minute or two, stirring constantly over medium heat and as soon as they start to change a shade darker, quickly empty them out to a plate or a piece of kitchen paper towel. Leave till completely cool. Placing them on kitchen paper towel will make it easier to transfer them to the spice grinder.


Grind the toasted spices to a powder




Once you have toasted and grind the spices, it is easy to cook this dish. This is a delicious pork curry dish, that is really nice eaten with white rice. I cook about 1kg of pork meat, and have increased the amount of spices and other ingredients by half, as we love having some extra gravy for our rice. 


Kerala-Style "Bhuna" Pork
(adapted from "100 Essential Curries" Madhur Jaffrey)
Serves 4-6
2 teaspoons whole cumin seeds
4 teaspoons whole coriander seeds
2 teaspoons whole mustard seeds
2-4 whole dried hot red chillies
2 teaspoons whole fennel seeds
2 teaspoons whole fenugreek seeds

corn oil or peanut oil
3 large shallots, about 150gm (5oz)
4cm (1-1/2in) piece fresh ginger
5-6 garlic cloves
10-15 fresh curry leaves, if available
2 medium tomatoes
900gm (2lb) boneless lamb, pork shoulder or stewing veal or beef, cut into 3cm (1-1/4in) pieces
salt

Step One :
Set a small or medium-sized cast-iron frying pan on a medium-high heat. When it is hot, put in the cumin seeds, coriander seeds, mustard seeds, chillies, fennel seeds and fenugreek seeds. Stir them around until they are a shade darker. Quickly empty them out and let them cool slightly. Now put them in a clean coffee grinder or other spice grinder and grind to a powder.

Step Two :
Peel and finely chop the shallots, ginger and garlic. Peel and chop the tomatoes. Pour 5 tablespoons oil into a wide, preferably non-stick, lidded pan and set over a medium-high heat. When the oil is hot, add the shallots, ginger and garlic. Fry, stirring at the same time, for 4-5 minutes until they turn a golden brown. Add the curry leaves and tomatoes. Cook, again stirring, until the tomatoes are reduced to a thick paste. Add the ground roasted spices. Stir into the paste and cook for a minute. Add the meat and 1-1/4 to 1-1/2 teaspoons salt. Stir and cook for a further 5 minutes. Add 250ml (8fl oz) water and bring to a simmer. Cover tightly with the lid, reduce the heat to low, and simmer gently for about 80 minutes or until the meat is tender. (Beef will take about 1-1/2 hours). Remove the lid, increase the heat to high, and cook, stirring continuously, until the sauce is reduced to the point where it clings to the meat.


I'm linking this post to I Heart Cooking Clubs (IHCC)



 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

and
I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier


19 comments:

  1. Joyce, I had to come over right away! Your pork curry dish looks really good, something that I would enjoy with lots of rice. I bet there were no leftovers hah..hah...

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  2. This looks so darn good, Joyce. That gravy is the killer!

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  3. I think you are the undisputed "Pork Curry Queen!" ;-) I am all for the extra gravy too--the more for rice or to soak up with flat bread the better.

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  4. I dont eat pork but love that rich gravy.

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  5. cannot visit your blog during or before lunch.. it just makes the hunger pangs worse

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  6. Joyce, totally understand what you mean with the danger. I'm like you so most of the times, I rather try to avoid it, haha. By the way, I notice that my intake of spicy food has become more often than before. I like pork curry, or more accurately, I miss pork curry! When I was in KL, studying my course, I always visited one particular mixed rice stall & it was the pork curry(the owner used lean, shredded pork) I must order. That time was young & thin, now spare tyre is getting rounder each season, hehe. Your curry looks very delicious!

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  7. This sounds like a delicious curry with all of those lovely spices and lots of sauce for the rice.

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  8. Hi Joyce , love pork and curry this is a must try . Thanks for sharing :)

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  9. Hi Joyce, Another recipe that I'm sure to masak soon . Looks so sedap mann! I love pork curry too ;)

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  10. I have never tried any of Madhur's pork curries, but I definitely feel the need to after reading through your post and looking at your pics :) I agree with Deb. I love that you make extra gravy. With such wonderful flavors you definitely want to sop up that gravy with some bread. Another stunning dish. Pinning to give these pork curries a try!

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  11. We love a tender pork dish also! Sadly, I've never tried a curry dish. The list of ingredients sound amazing.

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  12. I love curries but I always get my spices wrong because they look so similar to me lol! This pork curry must be very delicious with that homemade spice mix! I can almost smell it from here:D

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  13. Joyce ar Joyce!! This is not really a good idea to see this first thing in the morning hehe. Your pork curry looks smashingly good!! I absolutely agree that this dish is very dangerous because you can't even realise how much rice you have eaten till you are done and by then, the damages are already done HAHA!!! Now, you tempt me to tempt Mr G :P A very good Madhur curry indeed!!

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  14. the dish looks really delicious, so nice to eat with a bowl of white rice!

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  15. Looks wonderful and mouthwatering!

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  16. Hi Joyce! I love pork but seldom get to eat it in Indian restaurants. Thanks for sharing and contributing this to this month's AFF!

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  17. the spices and everything just look amazing. What a wonderful way to enjoy pork

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  18. This looks so wonderful, that I want to buy that book ;-) As a North German, I am not very familar with the Asian Cuisine ...

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