Pork Curry Pandi Kari Recipes

Steps:

• 1. Prepare the dry masala. Roast the whole spices in a small skillet over medium heat until the seeds are a few shades darker and the aroma comes up, about 2 minutes. Let cool, then grind in a spice grinder with the remaining dry masala ingredients. 2. Prepare the wet masala. Put all the ingredients in a food processor or blender and grind until smooth. Mix in the dry masala and process again, adding up to 1/4 cup of water, to make a smooth paste. 3. Heat the oil in a large saucepan over moderately high heat and brown the chopped onion and potato chunks for about 10 minutes, stirring frequently to brown all sides. Remove from pan. 4. Dry the pork pieces carefully. Add them to the pan in batches, being sure not to crowd the pan, and brown on all sides. Remove each batch after browning. 5. Reduce the heat to medium-low and add the masala. Pour the water in the blender or processor bowl to rinse it out and add it to the pan. Cook, stirring frequently, until the masala turns golden. Return the pork, onions and potatoes to the pan, cover, and simmer until the pork and potatoes are tender and the sauce is very thick, about 30 minutes. About 2 minutes before serving, add the frozen peas. Transfer to a serving dish, garnish with the cilantro, and serve. Nutritional information, per 1-cup serving: 297 calories, 10 grams fat, 81.2 mg cholesterol, 125.3 mg sodium, 17.6 grams carbohydrates, 3 grams fiber, 3 grams sugar, 34.2 grams protein.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.