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1
Put the shallots, garlic, ginger and chillies into a mini food processor with a splash of water and blend to a rough paste.
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2
Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic.
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3
Add the turmeric and fry for another 20 seconds.
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4
Cool, then grind to a coarse powder.
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5
Heat the oil in a heavy-based pan on a medium-high heat.
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6
Add the pork, in batches if necessary, and fry for 10 minutes, stirring occasionally, until browned.
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7
With all the pork in the pan, add the shallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further five minutes, adding a splash of water if the paste starts to stick.
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8
Pour over enough water to just cover, turn the heat down to low, put a lid on and simmer for about 30 minutes, or until the meat is tender.
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9
To finish, toast the coriander seeds in a dry frying pan for a minute, then grind to a powder.
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10
Add the tamarind liquid, the sliced green chilli and the garlic slices to the pork and cook for a further minute, then stir in the ground coriander.
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11
Serve with basmati rice, naan or chapatis.
