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Coorg

Recipies

Chilli pork Capitolby Shalini Nanda

  • Dice pork (with fat and skin) slightly smaller than for curry.
  • Boil with chilly powder, salt, turmeric powder and ginger garlic paste.
  • Drain the water completely.
  • Deep fry.
  • Just before serving sprinkle with a sauce made from lime juice, crushed parangi malu (kanthari or bird’s eye chilli) and salt.

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