Pork and cashews with a black peppercorn sauce (Kaaju kala miri pork) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 224) by Raghavan Iyer

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Accompaniments: Lime wedges pickled in cayenne pepper and mustard oil (Nimboo ka achar)

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Notes about this recipe

  • dclong on August 02, 2015

    I quite enjoyed this dish and probably will make it again. I used some pork butt cubes, so I had to increase the cooking time by an hour for the meat to become tender. If you do so, you need to keep a close eye to adjust the liquid as the sauce likes to get thick and stick. The coconut and cashew sauce base was delightfully rich and complimented the pork. I wondered if the two teaspoons of peppercorns would be a bold dominate flavor, but the peppercorn flavor hung out in the background supporting all the other flavors. Of course the cumin seeds would give you a flavor punch every couple of bites. I used fresh coconut (my first time breaking down a coconut and maybe my last :) ), and toasted the raw cashews for the sauce. Next time I may use a can of thick coconut milk and roasted cashews for a super turbo version of the recipe.

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