Koorka Panni Erachi Curry from Paachakam
This pork curry is made with koorka, a special kind of Chinese potato available in Kerala which gives it a unique flavour. The pork is marinated overnight with vinegar and salt and cooked to perfection. If koorka is not available, raw plantain or breadfruit can be used. For more recipes from Kerala, purchase Paachakam: Heritage Cuisine of Kerala by Sabita Radhakrishna.
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Recipe: Koorka Panni Erachi Curry
Ingredients
1 1-inch (2.5-cm) piece fresh ginger (adrak), peeled and grated
6 garlic cloves (lahsun), pounded
1 heaped tsp salt
1 tbsp (15 ml) vinegar (sirka)
2 lb, 3 oz (1 kg) pork, beef, or mutton, rinsed and cut into 1" chunks
1 cup (240 ml) water
1 lb, 1½ oz (½ kg) koorka (see note), washed and peeled
½ tsp salt
For the spice paste
1 tsp coconut oil
1 1-inch (2.5-cm) piece cinnamon (dalchini)
4 green cardamom pods (choti elaichi)
4 whole cloves (laung)
1 tsp aniseed
1 tsp cumin seeds (jeera)
1 tbsp (9 g) peppercorns (sabut kali mirch)
6 dried red chillies (sookhi lal mirch)
1 tsp poppy seeds (khus khus)
1 coconut, grated
1 tsp coconut oil
1 large onion, thinly sliced
4 shallots, thinly sliced
5 large garlic cloves (lahsun), chopped
20 curry leaves (kadhi patta)
1 1-inch (2.5-cm) piece fresh ginger (adrak), peeled and finely chopped
For the tempering
1 tbsp (15 ml) coconut oil
5 curry leaves (kadhi patta)
Method
To make the marinade: In a large bowl, stir together the ginger, garlic, salt, and vinegar.
Add the pork and smear the marinade all over it. Cover and refrigerate to marinate for 1 to 2 hours, or overnight.
Place the pork in a pressure cooker over medium heat. Add the water. Cook until soft, or until the first whistle.
Alternatively, place the pork in a skillet over low heat with water and cook for 20 minutes until cooked through, sprinkling hot water into the skillet if it gets dry.
In a small saucepan over medium heat, combine the koorka, remaining pork cooking water, and salt.
Cook until soft and add to the pork.
Meanwhile, to make the spice paste: Heat the oil in a skillet over medium heat. Add the cinnamon, cardamom pods, cloves, aniseed, cumin seeds, peppercorns, dried red chillies, poppy seeds, and coconut. Roast until dark brown.
Transfer to a bowl and let cool. Transfer to a blender or food processor and grind into a powder. Set aside.
Return the skillet to the heat and add the oil.
Add the onion, shallots, garlic, curry leaves, and ginger.
Fry until the onion and shallots turn light brown.
Add the spice powder and stir to make a paste.
Add the paste to the cooked pork and the koorka. Turn the heat to low and simmer for 5 minutes until the masala is absorbed.
For the tempering: Heat the coconut oil in a small skillet over medium heat and add the curry leaves.
Add this to the gravy. Taste for salt.
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