Pork and plantain curry kerala style. (panni and nenthrakai ularthiyathu)

{deepapraveen very busy with work..back soon posted a photo:

Pre- preparation.

1.Pork (not fat removed) cubed – ½ kg

Turmeric – ½ tbsp.

Pepper power – ½ tbsp

Salt.

(Marinate and keep aside for 30 minutes).


2.Raw plantain (Nenthrakai)small to medium ones – 2

(I don’t prefer the big bulky ones).

Hot water – Enough.

Salt.

Pinch of turmeric.


Cut plantain’s as small cubes into the salt and turmeric water.


3.Masala for grinding.

2 cardamom pod
½ fennel seed

2 clove
¼ pepper corns
½ coriander seeds

Fry this with out oil in low flame (please don’t burn them) and powder

them ( no need to go for a fine powder).


Other ingredients and method:


Thinly sliced shallot –3/4 cup ( Or onion).

Garlic sliced – 1 tbsp.

Ginger sliced – 1 tbsp.

Green chilli – cut length wise – 2 big ( you can remove the seeds if you want)

Crushed Red chilli – ½ tbsp.

Tomato – ½ cup

Coconut slices- ¼ cup.

•In a pressure cooker brown the meat for 3 -4 minutes and you can see

the fat separating, then transfer the meat to another bowl.
•Add coconut slices followed by shallots to this fat and fry for

another 5 minutes, followed by ginger garlic and red chillies and fry

for another 3 minutes then add masala, red chilli to this mixture,

remove from heat and continue to stir for a minute or so.
•Transfer the pan back to heat and add plantain cubes and mix well,

followed by meat cubes.
•Pour 4/3 cup of hot water and cook for 25- 30 minutes.


Tempering:

Heat oil in a pan, add mustard seeds, jeera, red chillies and curry

leaves. Then transfer the pork to this. In high flame brown this and

make it a dry dish.


Serve warm.

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