1. ½ kg. Fatty tender meat, sliced in to small pieces2. 2 dsp. Chilli powder3.1 dsp. Coriander powder4.½ tsp. Pepper powder5.¼ tsp. Turmeric powder6. ½ cup oil7. 1 tsp. Mustard seeds8. 2 dsp. Thinly sliced onion9. 1 dsp. Vinegar 10.Salt to taste11. ½ cup milk, removed from 1 cup of grated coconut (optional)
Soak the ingredients in item 2 in a little water and keep aside.Heat oil. Add mustard seeds. When it splutters, add onion sliced and saute. As soon as the onion turns light brown in colour, add the soaked masala. Saute on a low flame till the masala is cooked and the oil separates.Sprinkle cold water now and then as the ingredients are sauted to take away the raw smell of masala. When the masala is well roasted, stir in the meat pieces. Add a little boiling water, vinegar and salt. Cook till the meat is done and the oil separates.If the curry is too hot, add the coconut milk. As soon as the gravy thickens remove from fire. Serve hot.