Pork Curry

Cut the meat into large, bite-size pieces. Heat half the oil in a skillet and working in batches saute the pork until browned all over. Remove from the pan and set aside. Add the remaining oil to the pan, add the coriander, mustard seed, turmeric, cumin, fenugreek, pepper, fennel seed, cardamom, allsice and garlic powder and cook, stirring until fragrant. Peel the onions and chop finely. Peel garlic and chop finely. Rinse the chile, halve lengthwise, remove the seeds and white ribs and cut into fine dice. Add the onions, garlic, ginger and chile to the pan with the spices and saute for a few seconds, stirring constantly. Then add the tomato puree. Cover and simmer over low heat about 15 minutes, stirring frequently until lightly thickened. Add the fresh curry leaves and puree. Stir in the coconut milk until the desired consistency and color is achieved, if necessary, add some water.