Cooking web notes

  I have been so out of the blog world.  My husband and I relocated to Ohio and for the last month or so decisions, waiting, biting nails and more waiting took up all the time.  Yes, I was cooking and eating and could have probably taken some pictures and blogged.  However, I was feeling frozen in place with inactivity for some absurd, inexcusable reasons.  Believing you will forgive my lack of visits to your blogs and enthusiasm in blogging generally, I have a recipe for this very tasty pork curry.

 I cannot boast of any new techniques of cooking here.  The taste is familiar and yet slight variations I made while cooking gives it a refreshing newness.  It all started when I visited a friend recently and he served an  awesome chicken curry.  I asked him how he makes it and the way he rambled along with the recipe it was all the same thing that I do. Yet, it tasted different and very good.  Some variations I gleaned from his rambings were that he had added a lot of coriander leaves and his ratio of chili to coriander powder was different from mine.  Having been reminded again how much fresh coriander leaves can break or make a dish I gave this one an abundant dose.  I am not disappointed!

Ingredients:
Pork - 2 lbs
Onion - 1 large
Ginger - 1 Tbspn
Garlic - 1 Tbspn
Potato - 1
Tomato - 1
Curd     - 2 Tbspn
Green chili - 4
Chili Powder - 1 Tbspn
Coriander Powder - 2 Tbspn
Turmeric - 1/2 tspn
Garam Masala - 1 tspn
Bay Leaf - 1
Coriander Leaves - 1 bunch
Salt - to taste




Method:
1. Marinate pork in curd and salt for an hour
2.. Saute onions till translucent and add green chilies, ginger and garlic and saute
3. Add chili powder, coriander powder, garam masala and turmeric
4. Add tomatoes
5. Add the marinated pork and a cup of water and pressure cook till done. (I kept it for one whistle and then lowered the fire and cooked for a while about 10 minutes
Garnish with plenty of coriander leaves and serve with rice or roti

Contributor: Sunitha