Pork Curry

In a medium-sized jar, grind cloves, cinnamon, peppercorns, cumin, and aniseed (if using) until you have a coarse powder. Roughly chop 2 onions and add to powder, along with garlic, ginger, fresh cilantro, and chilies. This is your masala.

Slice remaining onion and chop potatoes to desired size, preferably larger pieces. In a pressure cooker, heat oil and drop curry leaves in, followed by onions. Fry until onions are translucent. Add ground masala and fry well until the raw smell cooks away, adding 1 tablespoon water as needed to avoid sticking.

Next, add turmeric, coriander powder and red chilli powder. Stir ingredients well and fry for a minute. Add pork and potaotes along with salt, as needed. Stir to coat meat and potatoes with masala. Add some water to almost submerge the pork. (If you’re using chicken instead, add enough water to submerge the chicken. This is because the pork will release a lot more fat than chicken.) Cook on high for about 3 whistles (about 10 minutes after coming up to pressure) and then simmer for about 3 to 4 more whistles (about 10–13 minutes). I find that this cooking method always produces this beautifully cooked, juicy, tender meat that just melts in your mouth.

Once done, stir well. Always remember to taste for seasoning and also to check that the meat is cooked (although I doubt it won’t be). Serve with rice.