Schlesisches Himmelreich with a South Karnataka Twist

Ingredients

In the South Karnataka adaptation of Schlesisches Himmelreich, we incorporate traditional spices and ingredients from the region. Mustard seeds, curry leaves, and coconut milk are added to enhance the flavors and give the dish a distinct South Indian twist. Additionally, we use local fruits like apples and prunes instead of the traditional German fruits, adding a touch of sweetness and tanginess to the stew. We alse have the original recipe for Schlesisches Himmelreich, so you can check it out.

• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10 curry leaves 10 curry leaves
• 2 green chilies, slit 2 green chilies, slit
• 2 apples, peeled and diced 2 apples, peeled and diced
• 10 prunes, pitted 10 prunes, pitted
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves, green chilies, chopped onion, minced garlic, and grated ginger. Sauté until the onion turns golden brown.
4. 4.
   Add the pork cubes and cook until they are browned on all sides.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to coat the pork with the spices.
6. 6.
   Add diced apples and pitted prunes to the pot. Stir to combine.
7. 7.
   Pour in the coconut milk and bring the stew to a simmer.
8. 8.
   Cover the pot and let it cook on low heat for about 1 hour or until the pork is tender.
9. 9.
   Once cooked, garnish with fresh cilantro leaves.
10. 10.
    Serve hot with rice or bread.

Treat your ingredients with care...

• Pork — Choose lean cuts of pork for a healthier option. Trim excess fat before cubing.
• Mustard seeds — Toast the mustard seeds in a dry pan before adding them to the dish to enhance their flavor.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer taste.
• Apples — Choose firm and slightly tart apples like Granny Smith for a balanced flavor profile.
• Prunes — Soak the prunes in warm water for 10 minutes before using to soften them.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Adjust the sweetness by adding more or fewer prunes, depending on your preference.
• Allow the stew to rest for a few minutes before serving to allow the flavors to meld together.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Serve the stew with a side of yogurt or raita to balance the flavors.

Serving advice

Serve the Schlesisches Himmelreich with a South Karnataka Twist hot with steamed rice or crusty bread. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant colors of the pork, fruits, and spices to shine through. Sprinkle some chopped cilantro on top for an appealing presentation.