For the curry

    • 6 large banana shallots, sliced
    • 20 garlic cloves, peeled
    • 6cm/2½in ginger, finely chopped
    • 6 green chillies, roughly chopped, with or without seeds according to preference
    • 1 tbsp black mustard seeds
    • 1 tsp cumin seeds
    • 2 cloves
    • 4cm/1½in piece cinnamon stick
    • ½ tsp black peppercorns
    • 1 tsp ground turmeric
    • 2 tbsp vegetable oil
    • 1kg/2lb 4oz boneless pork shoulder or chops, cut into 4cm/1½in chunks
    • 1 tsp salt

    To finish

    • 2 tsp coriander seeds
    • 75ml/2½fl oz tamarind liquid (see Top recipe tip below)
    • 3 green chillies, thinly sliced lengthways, without seeds
    • 5 garlic cloves, thinly sliced


    • Put the shallots, garlic, ginger and chillies into a mini food processor with a splash of water and blend to a rough paste.
    • Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder.
    • Heat the oil in a heavy-based pan or karahi over a medium-high heat. Add the pork, in batches if necessary to avoid overcrowding, and fry for 10 minutes, stirring occasionally, until browned.
    • With all the pork in the pan, add the shallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further five minutes, adding a splash of water if the paste starts to stick. Pour over enough water to just cover, turn the heat down to low, put a lid on and simmer for about 30 minutes, or until the meat is tender.
    • To finish, fry the coriander seeds in a dry frying pan over a medium heat for a minute, or until toasted, then grind to a powder. Add the tamarind liquid, green chillies and garlic to the pork and cook for a further minute, then stir in the ground coriander. Serve.