Pork Curry (Pandi Kari)

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   1. Prepare the dry masala. Roast the whole spices in a small skillet over medium heat until the seeds are a few shades darker and the aroma comes up, about 2 minutes. Let cool, then grind in a spice grinder with the remaining dry masala ingredients.

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   2. Prepare the wet masala. Put all the ingredients in a food processor or blender and grind until smooth. Mix in the dry masala and process again, adding up to 1/4 cup of water, to make a smooth paste.

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   3. Heat the oil in a large saucepan over moderately high heat and brown the chopped onion and potato chunks for about 10 minutes, stirring frequently to brown all sides. Remove from pan.

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   4. Dry the pork pieces carefully. Add them to the pan in batches, being sure not to crowd the pan, and brown on all sides. Remove each batch after browning.

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   5. Reduce the heat to medium-low and add the masala. Pour the water in the blender or processor bowl to rinse it out and add it to the pan. Cook, stirring frequently, until the masala turns golden. Return the pork, onions and potatoes to the pan, cover, and simmer until the pork and potatoes are tender and the sauce is very thick, about 30 minutes. About 2 minutes before serving, add the frozen peas. Transfer to a serving dish, garnish with the cilantro, and serve.

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   Nutritional information, per 1-cup serving: 297 calories, 10 grams fat, 81.2 mg cholesterol, 125.3 mg sodium, 17.6 grams carbohydrates, 3 grams fiber, 3 grams sugar, 34.2 grams protein.

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