My Keralan Pork with a twist. Instead of doing the normal procedure, I baked my onions, ginger, garlic and tomato in the oven until cooked through and slightly charred. Then I blitzed everything together into a puree. I think you end up with a lighter colour but a silky smooth sauce. I'd love to hear what you guys think of this method. 😊

Posted by Gabi at 2020-09-02 14:11:53 UTC