Blitz the shallots, garlic and green chilli and sliced ginger so you get a nice paste and set aside
Step 2
With a little oil, dry the mustard seeds until they "pop", with the cumin, cloves, crushed cinnamon and cardamom pods
Step 3
Fry the pork in the spices and add the paste and stir in
Step 4
Add lots of water (cant be precise say about 1 pint? or more)and bring to a simmer for about 45mins
Step 5
About 5 mins before it is due to be served, add the tamarind paste which you have watered down and the crushed coriander seeds, stir in and bring to the boil
Step 6
Serve with either rice or crusty bread - as a finishing touch you could add chopped coriander as a dressing on top
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