2 green chilies, halved lengthways
75²µ/2¾´Ç³ú fresh coconut, grated
25g/1oz curry leaves
8–12 curry leaves
10g fenugreek seeds
1 tbsp minced garlic
1 tbsp minced fresh root ginger
5cm/2in piece lemongrass
15²µ/½´Ç³ú pandan leaves
5cm/2in piece pandan leaf
2 tbsp, fried onion
50²µ/1¾´Ç³ú basmati rice
250ml/9fl oz chicken stock
115ml/3¾fl oz coconut milk
50ml/2fl oz coconut milk
600g/1lb 5oz uncooked short-grain white rice, plus 60g/2¼oz boiled and chilled short-grain white rice
2 tbsp tamarind
15²µ/½´Ç³ú black peppercorns
1 tsp coarsely ground black pepper, plus extra for seasoning
25 green cardamom seeds
5 green cardamom pods
1¼ tbsp chilli powder
50²µ/1¾´Ç³ú cinnamon sticks or broken pieces
5cm/2in cinnamon stick
5g cloves
4 cloves
150²µ/5½´Ç³ú coriander seeds
75²µ/2¾´Ç³ú cumin seeds
2 tbsp roasted curry powder (see above)
50²µ/1¾´Ç³ú fennel seeds
1½ tsp salt, plus extra for seasoning
1 tsp sea salt
2 tsp sugar
2 tbsp vegetable oil
1 tsp fast-action dried yeast
500g/1lb 2oz pork belly, skin off, fat trimmed to no more than 1cm/½in and cut into 5cm/2in pieces