Naga Pork Curry
Wednesday, March 19, 2014
This came from http://looklearncook.blogspot.com/2012/06/naga-pork-curry.html
Comment from another site - I am a Naga and what we do back home is place the chicken in a thick-bottomed vessel, add just enough water to cover the meat and let it boil till the scum rises and can be scooped out. The veggies are then added to the meat. The chillies, garlic and tomatoes are mashed with a mortar and pestle with a little salt and then added taking care to ensure that the mixture is not stirred in and allowed to cook until the raw smell goes off. The ginger is crushed and added just before serving so that it's flavor is preserved. And of course, the amount of salt is adjusted before you serve it!
Another variation with Chicken from @http://houseofspice.blogspot.com/2010/03/naga-chicken-curry-0-oil.html
Ingredients :
1 lb chicken
1/2 cup bamboo shoot (long strips)
1/2 cup cabbage (cut into chunks)
2 tomatoes ( crushed, preferably with your hands :) )
6-7 green chillies (adjust accordingly as you won't be adding any chilly pwdr )
1/2 inch ginger
1 garlic pod
1 tsp chilly flakes
coriander leaves
salt to taste
Method:
Cut and clean the chicken pieces.
Crush green chillies, ginger and garlic. ( just to open up the flavors )
Take a vessel in which you make the chicken, add in the chicken, sliced bamboo shoot, cabbage , crush tomatoes, crushed green chillies, ginger, garlic, chilly flakes, coriander leaves and salt.
Cook until the chicken is done.
Garnish with coriander leaves.
Serve hot with rice, or even can be had as a soup.