This dish derives its name from the predominant two spices; jeerem (cumin seeds) and meerem (peppercorns) mainly used with turmeric powder to prepare a paste. The gravy is spiced with extra green chillies that is balanced with the addition of tomatoes, tamarind water and vinegar. A mouth-watering tangy gravy with a kick of heat at the end. My favourite curry cooked with pork or fish like pomfret, kingfish, butterfish and sardines.
Pork jeerem meerem goes well with rice and vegetable as a side dish. If you have never made it before, please do. I promise you, it will be your favourite dish too.
Pork jeerem meerem goes well with rice and vegetable as a side dish. If you have never made it before, please do. I promise you, it will be your favourite dish too.
Pork Jeerem Meerem (Girem-Mirem)
(Serves 8)
Ingredients:
1.5 kg pork (cut into pieces)
6 spicy long green chillies (cut into small rounds)
1 large tomato (chopped)
1 large onion (sliced)
handful coriander leaves (chopped)
2 cups tamarind water
1/2 bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste (with 2 tablespoons vinegar)
1 teaspoon cumin seeds
8 peppercorns
1 teaspoon turmeric powder
6 large cloves of garlic
1" piece of ginger
Method:
Wash pork pieces, marinate with the ground paste and salt for two hours.
Heat oil in a pan and saute onions with green chillies. When onions are translucent, add tomatoes, stir till pulpy. Then add marinated meat and sear for sometime followed by tamarind water.
Simmer on medium heat till pork cooked and tender. In between the cooking process, add the bouillon cube, pinch of sugar and salt if required. Garnish with coriander leaves at the end when gravy thickens.
Note:
(Serves 8)
Ingredients:
1.5 kg pork (cut into pieces)
6 spicy long green chillies (cut into small rounds)
1 large tomato (chopped)
1 large onion (sliced)
handful coriander leaves (chopped)
2 cups tamarind water
1/2 bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste (with 2 tablespoons vinegar)
1 teaspoon cumin seeds
8 peppercorns
1 teaspoon turmeric powder
6 large cloves of garlic
1" piece of ginger
Method:
Wash pork pieces, marinate with the ground paste and salt for two hours.
Heat oil in a pan and saute onions with green chillies. When onions are translucent, add tomatoes, stir till pulpy. Then add marinated meat and sear for sometime followed by tamarind water.
Simmer on medium heat till pork cooked and tender. In between the cooking process, add the bouillon cube, pinch of sugar and salt if required. Garnish with coriander leaves at the end when gravy thickens.
Note:
- Portuguese hot green chillies were used from our garden hence, had to balance the heat with two cups of tamarind water. Use tamarind water according to the spice level of the green chillies used.
- If gravy is still spicy with the listed ingredients, add a dash of vinegar and an extra pinch of sugar.