	Pork	1 1⁄2 Pound, diced into 1 inch cubes
	Finely chopped onion	1⁄2 Pound
	Brown sugar	1 Tablespoon
	Red chili	2
	Ginger paste	2 Teaspoon
	Madras curry paste	6 Teaspoon (3 Dessert Spoon)
	Green chili	3 , chopped (Seeds As Well)
	Cooking oil	3 Tablespoon
	Crushed garlic	4 Clove (20 gm)
	Tamarind concentrate	1 Teaspoon
	Red wine	200 Milliliter
	Green chili	6
	Sugar	1 Teaspoon
	Salt	To Taste

Nutrition Facts

Serving size

Calories 348 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 89.8 mg29.9%

Sodium 233.7 mg9.7%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.4 g5.5%

Sugars 7.3 g

Protein 31 g61.4%

Vitamin A 6.7% Vitamin C 88.4%

Calcium 2.2% Iron 10.1%

*Based on a 2000 Calorie diet

Directions

1. Combine all ingredients from whole red pepper to green chili and blend in a blender.

2. Marinade pork with the blended mixture and refrigerate for about six hours.

3. Heat oil. Fry onion to light golden brown.

4. Add curry paste, green chili, salt and brown sugar and cook for 2 to 3 minutes.

5. Add marinated pork (including marinade) and simmer gently for about 1-1/2 hour adding water as reqd and simmer till well done.

Serve hot with basmati rice.