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Pandhi curry (Coorg-style pork stir fry) with apple and fennel raita

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For the pork

  • 750g/1½lb pork shoulder or pork belly, cut into 2.5cm/1in cubes
  • 2 tbsp ginger and garlic paste (made from 1cm/½in garlic, 1cm/½in ginger and ½-1 tsp vegetable oil, blended to a paste)
  • 1 tsp ground turmeric
  • 2 tsp salt
  • 8-10 whole black peppercorns
  • 3 bay leaves
  • 2 star anise
  • 4 tbsp clear honey
  • 3 tbsp soy sauce
  • 10 kokum (cocum) pods, soaked in 110ml/4floz hot water to soften (available from some Asian grocers)

For the apple and fennel raita

  • 1 Granny Smith apple, or similar sharp green eating apple, core removed, flesh finely chopped
  • 2 heads baby fennel, finely chopped
  • 1 tsp fennel seeds, lightly toasted in a dry pan
  • 200g/7oz Greek-style yoghurt
  • ½ tsp salt
  • 1 tsp caster sugar

For the stir fry