This is a spicy red thick curry sauce but although it is hot and fiery, it is lip smackingly good.
Ingredients:
For the masala
20 red Kashmiri chilies
8 flakes garlic
1 inch ginger
1 tsp cumin seeds
8 peppercorns
1 tsp turmeric powder
1 small marble sized tamarind ball soaked in water
1 tsp sugar
6 cloves
1 cinnamon stick
1 1/2 tbsp vinegar
Grind all the ingredients and store in an air tight jar, you can use for fish/meat marinades
1 kg pork ribs, marinated with the above masala and salt for seasoning
2 large onions, finely chopped
1 tomato, finely chopped
Freshly ground pepper and salt for seasoning
Method:
1. In a deep saucepan, heat some oil and fry the chopped onions, until lightly golden. Add the tomatoes and cook until it becomes a paste and oil separates.
2. Mix in the pork ribs, fry till juices are sealed. Add little water for light gravy and season. Cook till meat is tender. Serve with a side of vegetable or salad.
Ingredients:
For the masala
20 red Kashmiri chilies
8 flakes garlic
1 inch ginger
1 tsp cumin seeds
8 peppercorns
1 tsp turmeric powder
1 small marble sized tamarind ball soaked in water
1 tsp sugar
6 cloves
1 cinnamon stick
1 1/2 tbsp vinegar
Grind all the ingredients and store in an air tight jar, you can use for fish/meat marinades
1 kg pork ribs, marinated with the above masala and salt for seasoning
2 large onions, finely chopped
1 tomato, finely chopped
Freshly ground pepper and salt for seasoning
Method:
1. In a deep saucepan, heat some oil and fry the chopped onions, until lightly golden. Add the tomatoes and cook until it becomes a paste and oil separates.
2. Mix in the pork ribs, fry till juices are sealed. Add little water for light gravy and season. Cook till meat is tender. Serve with a side of vegetable or salad.