Preparation time - 10 mins
Cooking time - 50 mins
Our version of famous “Coorgi Pandi Curry” is a warrior food from the Coorg, southern India. In olden times this dish was prepared when Coorgis were out and about hunting or during war times. This dish is now cooked for almost all special occasions in Coorg and is one of the gem dishes of Coorg.
Very easy to cook with basic ingredients and in simple steps along with our uniquely blended spice mix. We are sure this will bring flavours of Coorg on a plate for you. This goes down very well with any drink as a side.
It is a lip-smacking medium spiced and tangy dish that goes well with Anchan's butter rice or bread.
Alcohol Pairing - Riesling, Pinot Grigio, crispy and slightly bitter beers.
Allergens in Spice Mix - None
Black Pork - Coorg Pandi Curry
(for 2-3 servings use half the quantities mentioned below)
- 1kg pork shoulder with skin cut into small cubes
- 2 onions medium size cut into medium chunks
- 2 inch ginger (24 grams) cut into fine julienne
- 10 large garlic cloves (35 grams) roughly chopped
- 5 tsp concentrated tamarind paste
- 2 tsp salt or salt to taste
