Malaysian Wildboar Curry/Kattu Pandi Kulambu

(Updated Version)

Pork and wild boar are my favorites, but the same can't be said for my hub - another Indian who was never exposed to eating these meats. However, he doesn’t stop me from enjoying them. I cook these two meats every now (PORK CHOPS CHINESE STYLE) and then or get my fix when dining out. 

And when it comes to wild boar, can you imagine a spicy curry with tender meat pieces clinging to the fats? Ohhhh! Truly a food revelation - you just can’t get enough (PORK BELLY WITH SALTED FISH). But wait, cherish the balance of the curry, as I’ll share what to do with it.

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.