PORK CURRY WITH YOGURT

1/2 kg Pork Trotter or shin without skin and

1/2 kg pork neck bones, chopped into 1” pieces

1/2 cup yogurt

4 tbsp cooking oil

150g shallots, diced

1 medium Bombay onion, diced

10 cloves garlic, sliced

50g Meat Curry Powder (Baba or Alaggapa brand)

1 tbsp roasted coriander powder

1 tbsp roasted cumin powder

1” cinnamon stick

2 star anise

5 cloves

1.5” old ginger, sliced

4 sprigs Curry Leaves (karipillay)

2 tomatoes, diced

Salt to taste

1. Cut meat into 1” chunks. Marinate meat and bones with yogurt. Leave aside.

2. Heat oil in a pot and fry shallots with whole spices until lightly brown. Add in garlic and fry until shallots are brown in medium heat.

3. Add in Curry leaves, coriander, cumin powder and curry powder. Fry until fragrant.

4. Add in meat and bones and stir fry to seal in juices. Add a little water if curry powder sticks to pot.

5. Add ginger, tomatoes and enough water to cover meat.

6. Bring to boil and simmer, covered until meat is tender, about 40 minutes.

7. Add salt to taste.

8. Serve hot with rice or roti/naan.