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Serenity's pork varutha curry

Saju Antony from Coconut Coast
Made by chef Saju Antony, this rich and spicy pork dish is often enjoyed at Syrian Christian weddings

Serenity's pork varutha curry

Method

1. Combine the ground cardamom, coriander powder, chilli powder and turmeric in a small bowl. Rub this spice mix over the pork chops and set aside for around 30 minutes.

2. Heat the coconut oil in a large frying pan and fry the chops for a few minutes on both sides to seal in the juices. Remove from the pan and drain the chops in a colander or on a paper towel.

3. Melt the lard in the same pan and when hot, add the cardamom pods, cinnamon and cloves to the pan. After a couple of seconds, tip in the onions, garlic, ginger, chillies and black pepper. Fry, stirring occasionally until the onions turn a deep brown colour.

4. Add the tomatoes to the pan along with the water. Bring to a simmer and return the chops to the pan. Cook for around 10 minutes until the chops are tender and the sauce has cooked down to a clinging paste.

5. Stir in the coconut milk, bring to a simmer and serve the chops garnished with curry leaves.

Cooks Notes:
Curry leaves can be bought from ethnic grocers

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Serves: 4

Prep: 10 min, plus 30 mins marinating time
Cook: 30 min

Ingredients
4 large pork chops
1 tsp cardamom powder
1 tsp coriander powder
1 tsp Chilli powder
3/4 tsp ground turmeric
100ml coconut oil
50g lard

For the Masala Sauce

4 cardamom pods
2 cinammon sticks (3cm)
4 Cloves
4 Onions, diced
2 fat cloves of garlic, chopped
1 piece of fresh root ginger (4cm)
5 green chillis, chopped
1 tsp Black peppercorns, coarsely ground
4 Tomatoes, finely diced
100ml water
150ml coconut milk
12 curry leaves, to garnish