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Chettinad Style Pork Keema Spice Recipe #389
The Chettinad region in South India is famous for its unique culture and rich use of spices. This recipe is based on Chettinad spice usage with some adaptations. It can also be deliciously made with mutton mince or mixed mince. Personally, I would love for you to try making it with wild boar meat as well. If possible, please add plenty of curry leaves when cooking. Replacing onions with shallots will make it even more Chettinad-style.
材料(4人分)
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食材
Ground pork 500g | ||
Onion (sliced) (for masala paste) 1 | ||
Garlic (for masala paste) 3 cloves | ||
Ginger (3 cm cube) (for masala paste) 2 pieces | ||
Water for paste 200ml | ||
Oil (for masala paste) 3 Tablespoons | ||
Oil 3 Tablespoons | ||
Onion (roughly chopped) 1 | ||
Grated Garlic and Ginger 1 Tablespoon Each | ||
Salt 1.5 Teaspoons | ||
Tomatoes (Diced) 1 | ||
Coriander (roughly chopped) 1 bunch |
スパイスA
1 Teaspoon |  | |
1 Teaspoon |  | |
3 pieces |  | |
1 piece |  | |
4 cm |  | |
1 Tablespoon |  | |
30 leaves |  |
スパイスB
1 Teaspoon |  | |
2 Tablespoons |  | |
1 Teaspoon |  |
作り方
|
1
|
Add oil to a heated pan and fry the masala paste ingredients and Spice A. When the onions turn slightly brown, transfer to a tray to cool, then blend with water for paste in a mixer to make a paste. |
|---|---|
|
2
|
Heat oil in the same pan and fry the roughly chopped onions until caramelized. |
|
3
|
Add grated garlic and ginger, heat, then add Spice B and salt. Fry and then add the ground meat. Once the meat is cooked, add the masala paste, tomatoes, and coriander. Mix, cover, and simmer on low heat for 10 minutes. |
出来上がり
Serve on a plate and it's ready! Please give it a try!
