Serves: 4
Total Calories: 674

1/2 cup Coconut Milk (or store-bought)
1/4 cup Tamarind Paste
2 dried red chili peppers, such as chile de arbol, broken into pieces
1/4 cup coriander seeds
1 tablespoon cumin seeds
2 teaspoons black mustard seeds
1 teaspoon black peppercorn
1/2 teaspoon ground turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt, or to taste
1 small onion, coarsely chopped
6 quarter-size slices peeled fresh ginger
3 cloves fresh garlic (large), peeled
1 fresh green chili pepper, such as serrano, stemmed
2 tablespoons peanut oil
1 large onion, finely chopped
1 1/2 pounds boneless pork, such as fresh ham, all visible fat trimmed and cut into 1-inch pieces
1 to 2 cup water
2 tablespoons finely chopped cilantro

1. Prepare the coconut milk and tamarind paste. Then, place the red chili peppers, coriander, cumin, mustard seeds, and black peppercorns in a small, preferably cast-iron, skillet and roast, stirring and shaking the pan, over medium heat until the seeds are a few shades darker, about 2 minutes. Let cool, then grind in a spice or a coffee grinder to make a fine powder. Mix in the turmeric, cinnamon, nutmeg, and salt.

2. In a food processor or a blender, process together the small onion, ginger, garlic, green chili pepper, coconut milk, and tamarind paste until smooth. Mix in the roasted spice mixture and process again, adding up to JA cup water, if necessary, to make a smooth paste.

3. Heat the oil in a large nonstick wok or saucepan over moderately heat and cook the large chopped onion, stirring, until browned, about 10 minutes. Add the onion-coconut milk paste and cook, stirring, until golden, about 10 minutes.

4. Add the pork and cook, stirring, until browned, about 15 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the pork is fork-tender and the sauce is very thick, about 30 minutes. Transfer to a serving dish, sprinkle the cilantro on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 674
Calories from Fat: 60

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