½ cucumber, seeds removed, finely chopped
2 tbsp chopped fresh coriander leaves
3 tbsp chopped fresh coriander leaves
1 heaped tbsp ginger garlic paste, from a jar, or crush fresh ginger and garlic together to form a paste
1 lime, juice only
3 tbsp chopped fresh mint leaves
2 onions, peeled, finely chopped into 1.5cm/0.5in pieces
4 spring onions, sliced
500-750ml/17½fl oz-1 pint 7fl oz chicken stock or water
salt and freshly ground black pepper
3-4 cardamom pods
2 x 2.5cm/1in pieces cinnamon sticks
2-3 cloves
1 tbsp ground coriander
2 tsp ground cumin
salt, to taste
½ tsp salt
2 tbsp sunflower oil
½ tsp ground turmeric
vegetable oil, for deep-frying
1 tbsp malt vinegar
250g/9oz pork belly, cut into 1.5cm/0.5in pieces
250g/9oz pork shoulder, cut into 1.5cm/0.5in pieces