Saturday, May 13, 2023

Malaysian Wildboar Curry/Kattu Pandi Kulambu

I find it rather curious, or perhaps understandable, that among 10 Indians, only one or two would indulge in pork. While this doesn't particularly bother me, it's quite a phenomenon when dining with them, as they tend to avoid eateries serving pork dishes. This preference is more prevalent among the older generation, although a fair number of younger individuals do enjoy pork. Interestingly, those who abstain from pork often struggle to articulate the reasons behind their choice. Some perceive pork as unclean, while others cite religious beliefs. Many were simply not exposed to pork consumption by their parents, leading to a perpetuation of dietary habits. In general, Indians tend to favor familiarity over culinary exploration, which contrasts with my own adventurous palate.

Now, onto the star of the day: wild boar. My affinity for this meat revolves around its delectable curry. Hence, I'm thrilled to share my recipe for Malaysian Wild Boar Curry with you. While I'm uncertain about other cooking styles for wild boar, I'll stick to what I know best for now.


As depicted in the accompanying images, this curry boasts fiery spices and intense flavors. It pairs wonderfully with rice and a side of vegetables, but don't hesitate to dip some toast into the curry - the combination is absolutely divine! For the more adventurous souls, consider pairing the curry with chapati, tosai, or roti canai. The versatility of this dish allows you to tailor your culinary experience according to your preferences. I'm eager for you to give it a try and savor the delightful flavors for yourself.


For wild boar

1 kg wild boar – cut and pressure cook with

1 ½ tsp ginger paste

1 ½ tsp garlic paste

1 ½ turmeric powder

1 ½ cups water

Other ingredients 
Plain chilli powder (as needed) - as some water and make it into a thick paste

1 tsp coriander powder

½ tsp cumin powder

½ tsp fennel powder

Some crushed pepper

Some lime juice

10 shallots – slice

Some curry leaves

Spices (as needed) - cinnamon, cloves & star anise

¼ cup oil


Heat up oil in a pan. 
Add shallots, curry leaves, and spices to the pan.

Allow the ingredients to sweat.

Add chilli powder to the pan, followed by the rest of the powdered spices.

Stir the mixture well.

Next, pour in the residue from the wild boar.

Stir the mixture and cook it until the gravy thickens.

Once the gravy has thickened, add the wild boar.

Stir the mixture well, and then add salt and lime juice.

Allow the mixture to simmer for a while.

Finally, switch off the heat and let the mixture sit for a few minutes to allow the gravy to be absorbed into the wild boar before serving.



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