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WILD BOAR MEAT CURRY (INDIAN STYLE)

2 Kg wild boar meat (I use ribs or knuckle, skin removed and chopped into pieces)
5 medium purple onions, chopped
2 whole pods garlic, sliced
1 cup cooking oil
2" old ginger, sliced
3 Star anise
5 Cardamon
8 Cloves
2"Cinnamon stick
80g Meat Curry Powder (I use Alagappa brand)
4 waxy potatoes (optional) cut into chunks
6-8 sprigs Curry Pullay Leaves
3/4 cup coconut milk or Evaporated milk
2 tspn sea salt or to taste

Method:
1.  In a heavy base cooking pot, heat oil and fry the chopped onions and garlic with the whole spices in medium heat. This is the most important step of the whole cooking process. Take your time to do this. The onions and garlic have to be evenly browned and the spices fragrant.
2.  Add in the Curry powder and fry a little while. Add in the meat and ginger slices and stir. If it sticks to the bottom of pan, add a little water and scrap as you stir with your ladle.
3. Stir-fry to seal in juices of the meat. Add the potatoes if you are using them.
4.  Add water to cover the meat and bring to boil. Lower fire, cover and simmer for about 45 minutes or until tender.
5.  Stir in Curry Pullay leaves and salt to taste.
6.  Lastly, stir in your coconut/evaporated milk. Bring to a final boil and remove from fire.

7.  Serve with your choice of either hot rice or Roti Paratha.