This is one of our most popular curries which we sell in the deli. Pork is not a staple in the Indian diet for a number of reasons, however in areas where cuisine was heavily influenced by the European settlers such as Kerela in the south where the Portuguese brought vinegar and most likely the chillis we find in most indian cuisine, pork dishes became popular. This is also true of this dish which originates in the Bengal hills around Kalimpong and Darjeeling. Bhooni refers to the fairly thick style of sauce you are left with after the pork has cooked out. I like this one super hot so if you want it spicier add a couple of chopped scotch bonnet chillis but only if you think you can handle it!
1.5k Diced Pork Shoulder 2 or 3 waxy potatoes such as charlottes, cut lengthways
Salt and pepper to taste 2 teaspoon ground turmeric
4 teaspoons red chilli powder Chopped Coriander Leaves
4 Tablespoons Oil
2 t Fenugreek Seeds
20 Curry Leaves
2 Large Onions, finely sliced
4 Table spoon Tomato Ketchup
2 Tablespoon Garam Masala
1 ltr Chicken stock
Large knob of butter or ghee
MASALA – place in a blender and blitz until a smooth paste
4 Teaspoons Ground Turmeric
5 cm piece of peeled ginger Ginger Paste
1 Whole head of garlic – peeled
For the Masala: blitz the Chilli Powder, Turmeric, Ginger and Garlic and Tomatoes. Set Aside.
Caremelise the onions with butter in a saucepan until soft, light brown and catching on the bottom of the pan.
Rub Pork with Chilli Powder and Salt and brown off in a heavy based frying pan. once browned transfer to a large pot or casserole. Once all the pork is sealed add a little extra oil and add the fenugreek and curry leaves. The fenugreek should go a shade darker and the curry leaves will crackle and pop and give off a lovely aroma. At this point add the Masala and stir until all the sticky bits come off the pan. Add this to the pork, stir in ketchup and Garum Masala. Cover with stock, reduce heat and simmer until pork is cooked.
At this point you can add some waxy potatoes cut length ways or you can roast them and put them in just before serving for a different texture.