To prepare the mustard spice mix, heat a cast-iron frying pan over medium heat.
Add all the whole spices and stir-fry until they darken slightly and release a roasted aroma.
Let them cool, then grind them finely in a spice grinder.
Store extra spice mix in an airtight jar for future use.
Rub the pork cubes with ginger, garlic, salt, and turmeric.
Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
Heat the oil in a large, lidded non-stick pan over medium-high heat.
Once hot, add the mustard seeds.
When they start popping, immediately add the curry leaves, followed by the pork and its marinade.
Stir-fry for a minute, then cover and cook for 5 minutes, stirring occasionally.
Sprinkle in 5 teaspoons of the mustard spice mix and stir for a minute.
Add the chopped tomatoes and cook until they become pulpy, about 2 minutes.
Pour in 250 ml of water, bring to a boil, then reduce the heat.
Cover and simmer for 50–60 minutes, stirring occasionally, until the pork is tender.
Check for salt and adjust seasoning before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed basmati rice and dark leafy greens for a balanced meal.Wine Advice:A full-bodied red wine, such as Shiraz or Zinfandel, complements the rich, spicy flavors of this dish.