In a dry pan on medium heat, toast all the dry spice mix ingredients together for 2-3 minutes, stirring constantly until light brown. Put aside and let cool for at least 15 minutes.
Once cool, grind into a powder.
In a mixer, grind all the wet spice mix ingredients together into a puree.
Thoroughly massage the dry and wet mix into 1 kilo pork pieces. Cover and put in the fridge. Let it marinate overnight or ideally for 24 hours.
Once the pork has marinated sufficiently, take it out of the fridge at least an hour before cooking.
In a hot pan on medium heat add 3 tablespoons mustard oil (or any vegetable oil). Add 1 tablespoon black mustard seeds, once they start to splutter add 2 cups finely sliced onions.
Saute the onions for around 5 minutes until translucent. Add a pinch of salt and sautée for a further 5 minutes until lightly browned.
Add 2 tablespoons kashmiri red chilli powder (Or 2 tablespoons sweet paprika powder) and 1 teaspoon turmeric powder. Saute for another 5 minutes.
Add the marinated pork (this should be at room temperature) and mix well for at least 5 minutes.
Cover with a lid and let it cook for 15 minutes on low heat.
After 15 minutes, add 1 cup of pork or beef stock and mix thoroughly. Put the lid back on and let it cook for another 20 minutes.
After 20 minutes mix again. Add the additional 1 cup of stock and mix through well. Cover and let it cook for 30 minutes, stirring at the 15 minute mark.
After 30 minutes, or once the gravy has sufficiently thickened and reduced add 10 chopped curry leaves. Mix well, replace the lid and cook for another 10 minutes.
Take off the lid and stir well. Cook with lid off until it reaches a thick curry consistency and the pork is tender.
Serve with plain rice.
