Pork & sweet palermo pepper with spiced rice curry


The base:
3-4 tbsp evoo
3 middle-sided yellow onions, finely chopped 
2 gloves, crushed 
1 star anise 
4 gloves
1 tsp mustard seeds
1 black cardamom 
1 fresh turmeric (4 cm), grated 
1 tbsp dried ginger powder 
2 tsp of Mehran Achar Gosht Masala powder  (this spice mix contains salt).

Stir-fry mixing continuously and adding water if the mixture starts sticking to the pot of the pan/pot. 

When the onions are caramelised, add in: 
500g thinly sliced pork meat, not too lean
6 sweet Palermo peppers, roughly chopped

Now stir-fry until the mix getting dry, then add:
400 g tomato puree
250g coconut milk

Simmer for 30 minutes, occasionally stirring.

Meanwhile, cook rice. When it is almost ready mix in:

1 tps barberries
1 tps golden raisins
2 tbsp pistachios, sliced
1 courgette, chopped and fried with 1 tsp of caraway seeds

Just before serving mix in the curry 1/2 cup of coriander or parsley leaves. 

Serve hot!