Surprise Yourself With a Bihari Pork Curry This Weekend

Now here’s an honest confession. Until very recently, I didn’t know a thing about Bihari cuisine apart from the ubiquitous litti-chokha. But a chance encounter with the topic in a blog piqued my interest and I got down to some researching. Turns out, they are even more fond of mustard (paste and oil) than Bengalis, and have some delightful stuff in combos I would not ordinarily even consider.

Meat and spinach for instance.

I decided to try a traditional Bihari mutton curry - only with pork. And the result - even if I say so myself - was quite amazing. It’s simple, not time-consuming unless you are planning to slow-cook (which would of course only add to the taste), and doesn’t need anything that you wouldn’t have in your kitchen. It’s regional cuisine at its best and a party-winner to boot.

Bihari Pork Curry

Marinate the meat of your choice with these ingredients for a minimum of four hours. For pork/ beef/mutton, marinating overnight is a great idea. This recipe serves 2-3 people.

• 500gm pork/ beef/ mutton/ chicken/ fish
• Ginger-galic paste
• 2 tablespoons curd
• 1 teaspoon cumin powder
• 1 tablespoon garam masala
• crushed pepper
• turmeric
• salt

When you are ready to cook, you would also need:

• 3 large onions, chopped
• Dry red chillies
• Bay leaves
• A large cup of chopped spinach
• 1 tablespoon garam masala
• Mustard oil

Heat mustard oil and temper with dry red chillies and bay leaves (I ran out of the latter, and trust me it’s OK even if you don’t use it). Add the onions and fry till they are pink. Add the meat, mix well and cook for five minutes. Stir from time to time. Add some water and slow or pressure-cook till the meat is almost done.

Add the chopped spinach, mix well and let the meat simmer till the gravy starts releasing oil. Check the seasoning and add the garam masala. Your Bihari pork curry is now ready. Garnish with chopped green chillies and fresh coriander.

Serve hot with rice or even garlic bread. Bon appetit!

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