To prepare the veenjaali curry paste, grind all the ingredients in the list and keep aside. If you prefer less heat, adjust the spices accordingly.
Heat oil in a deep pan and sauté sliced onions till light brown. (I slow cooked this pork curry but you can speed things up using a pressure cooker.)
Add the ground paste and sauté well till oil separates; then add the tomato pieces and sauté well.
Into this add the pork and curry leaves and mix well. Season with salt.
Add 1 – 1 ½ cups of warm water, bring to boil and cook covered on very low flame for 30 minutes. (If using a pressure cooker, cook for 3 whistles)
After 30 minutes, open the lid and check if the pork is cooked well. If not, cook longer till done. Add more water if necessary to adjust desired consistency.
Serve hot with Indian flat breads or steamed rice.