Ingredients: 

• 1-1.5 kg pork shoulder, cubed (preferably with some fat

• 2 cinnamon sticks

• 2 tsp cumins seeds

• 3 cardamom pods

• 2 star anise

• 3 bay leaves

Blend: 

• 3 medium onions

• 6 cloves garlic

• 3 inches ginger

• 2 sprigs curry leaves

• 4 tbsp meat curry powder

• 1 tbsp Hyderabadi Biryani mix

• 1 tbsp chili powder (more if you like it spicy)

• 1/2 tbsp turmeric powder

• 100ml coconut milk

• water

• Salt

• Coconut oil / ghee / olive oil

Method: 

1. In a pot, heat oil and toast the whole spices till fragrant. Then add the curry leaves, onion blend mix and sauté till it starts to brown.

2. Now add the curry, spice powders and sauté (be sure to not over toast / burn the spices).

3. Add the pork and stir to coat with the onion and spice sauce.

4. Add chopped tomatoes and a sprinkle of salt.

5. Add water (not too much as you want a thick gravy - so add just enough to cover the meat and let it simmer gently with the lid off).

6. Once meat is cooked, add the coconut milk and season to taste.

7. Let the curry cook for another 5-10 minutes (to allow the flavours to combine and curry to thicken).

8. Enjoy this dish with plain rice, flavoured rice or flat breads.