This month’s recipe is from the Kodagu district (formerly Coorg) in the state of Karnataka, in the south west of India. The hilly, forested area (part of the Western Ghats) is famous for its coffee plantations as well as growing spices such as black pepper, cardamon and vanilla.
This rich and dark pork curry is flavoured with the black pepper (that’s been toasted for extra depth of flavour) grown in the region and kokum (or kodampuli), a sour fruit that provides a tangy element much like lemon or vinegar. On the side we’ve got an unusual gingelly (sesame) chutney which is seasoned with a tempering of chilli flakes, mustard and curry leaves. Tomato rice, homemade chapatis and a simple spinach dish complete the meal.
Kokum: kokum Pork Marinade: turmeric, Kashmiri chilli
Curry Paste Spices: coriander, cumin, black pepper, cloves, cinnamon, brown MUSTARD, tamarind (tamarind, cornstarch)
Sesame Seeds: white SESAME
Chutney Tempering Spices: brown MUSTARD, chilli, curry leaf
Rice Spices: cumin, brown MUSTARD, curry leaf
Spinach Spices: cumin, brown MUSTARD, curry leaf
Allergens listed in CAPITALS