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
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
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.