Pork Peralan is a popular pork dish form Indian state of Kerala. I got this recipe from my aunt who hails from Thalassery. It is easy to prepare and tastes really good!
Preparation time : 10 minutes + 2-3 hours of marination
Cooking time : 40 minutes
Ingredients:
Pork- 1 kg
Shallots - 1 1/2 cup, finely chopped
Garlic - 10-12 cloves, coarsely ground
Ginger - 2 '' piece, coarsely ground
Curry leaves -a sprig
Oil - 2 tbsp
For the marinade:
Coriander powder - 5-6 tbsp
Red chilli powder - 1 tbsp
Pepper powder - 1 tbsp
Turmeric - 1/2 tsp
Vinegar - 2 tbsp
Salt - to taste
For Garnishing:
Fried Kashmiri red chillies - 3-4
Curry leaves - a few
Method:
1. Cut the pork into small pieces. Chop the onions finely. Beat together coarsely the ginger and the garlic .
2. In a bowl, mix all the ingredients for marinade.
3. Add the pork to the marinade. Mix well and keep aside for 2-3 hours.
4. Pressure cook the marinated pork with water just to cover the meat. Close the lid and pressure cook for 5 whistles and 15 minutes.
5. Heat oil in a kadai. Add the curry leaves and coarsely ground ginger and garlic. Keep stirring for a minute.
6. Now, add the chopped shallots and stir cook till they are translucent.
7. Add the cooked pork, close the lid and cook till the gravy thickens. Keep stirring occasionally. Remove from heat.
8. Transfer to a serving bowl. garnish with fried red chillies and curry leaves.
Preparation time : 10 minutes + 2-3 hours of marination
Cooking time : 40 minutes
Ingredients:
Pork- 1 kg
Shallots - 1 1/2 cup, finely chopped
Garlic - 10-12 cloves, coarsely ground
Ginger - 2 '' piece, coarsely ground
Curry leaves -a sprig
Oil - 2 tbsp
For the marinade:
Coriander powder - 5-6 tbsp
Red chilli powder - 1 tbsp
Pepper powder - 1 tbsp
Turmeric - 1/2 tsp
Vinegar - 2 tbsp
Salt - to taste
For Garnishing:
Fried Kashmiri red chillies - 3-4
Curry leaves - a few
Method:
1. Cut the pork into small pieces. Chop the onions finely. Beat together coarsely the ginger and the garlic .
2. In a bowl, mix all the ingredients for marinade.
3. Add the pork to the marinade. Mix well and keep aside for 2-3 hours.
4. Pressure cook the marinated pork with water just to cover the meat. Close the lid and pressure cook for 5 whistles and 15 minutes.
5. Heat oil in a kadai. Add the curry leaves and coarsely ground ginger and garlic. Keep stirring for a minute.
6. Now, add the chopped shallots and stir cook till they are translucent.
7. Add the cooked pork, close the lid and cook till the gravy thickens. Keep stirring occasionally. Remove from heat.
8. Transfer to a serving bowl. garnish with fried red chillies and curry leaves.
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