Malaysian Wildboar Curry/Kattu Pandi Kulambu

(Updated Version)

It’s always amusing, or maybe just expected, that among a group of ten Indians, only one or two might indulge in pork. It doesn’t exactly ruffle my feathers, but dining out with them can be quite the adventure, as they tend to steer clear of any place serving pork dishes. This tendency is especially strong among the older crowd, although the younger generation is more open to pork.

 

Interestingly, those who shy away from pork (CHINESE PORK CHOPS RECIPES) often have a hard time explaining why. Some claim it's because pork is “unclean,” others cite religious reasons, and many just stick to what their parents did, continuing a long-standing tradition. Indians generally prefer the familiar over the exotic, which is a bit of a contrast to my own adventurous palate. Dining out with them often involves a careful check of their preferences and, amusingly, a lot of fuss over trivial matters, even though they brag about dining at Jamie Oliver’s or Gordon Ramsay’s spots. Oh, the irony.

As for me, I enjoy both pork and wild boar—though my Indian husband is a different story. Oh dear, indeed! Hahaha! Moral of the story? Stick with the Chinese if you want to have a ball trying various foods (PORK BELLY WITH SALTED FISH: STEAMED & STIR-FRIED). 

 

Speaking of wild boar, my culinary creation is a spicy wild boar curry packed with fiery spices and robust flavors. Wild boar meat is often a healthier choice compared to pork, with less fat, more protein, and a better nutrient profile, though it can be tougher and needs careful cooking. Just make sure to source it from a reliable supplier to avoid any wild game mishaps.

 

But remember, moderation is key for mindful eating. After sharing the recipe for Malaysian Wild Boar Curry, I’ll provide some ideas for using up leftovers in a mindful and sustainable way.

Ingredients

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

Salt

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.

 

Wild Boar Curry with Mixed Salad Leaves: A Mindful Duo

If you’re craving a lighter meal but still want a taste of wild boar curry, or if you’re simply looking to skip the rice, try pairing Malaysian Wild Boar Curry with mixed salad leaves. It’s a delightful way to enjoy mindfulness with your meal.

Wild Boar Leftover Salad: Fresh with Raw Veggies & Fruits
To make use of leftover wild boar curry, I broke up the meat with a spatula and tossed it with rocket salad, red apples, cucumber, and red capsicum. These ingredients were on hand and needed to be used before they went to waste. Feel free to experiment with other raw fruits and veggies. The result is a delicious mix of spiciness, sweetness, and crunch.

Leftover Wild Boar Curry with Red Grapes and Spring Onion

This might seem like an unusual combination, but it’s my own creative twist. I blended the wild boar meat (bones removed) and plated it with red grapes and a sprinkle of spring onion. It’s a feast for the senses and a unique way to elevate mindful eating.