Keralan pandi pork curry

1) Place a wide pan over a medium heat and add the oil, once hot add the whole fennel seeds and red chillies (if you are using them). Fry for a few seconds.
2) Add the onions and sauté until they start to brown, then add the garlic.
3) Meanwhile season the pork with salt and lots of black pepper and ½ tsp turmeric. Set aside.
4) Stir the tinned tomatoes, green chilli, grated ginger, curry paste into the pan with the onions and stir through.
5) Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.
6) Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.
7) Meanwhile hard boil the eggs and peel and slice them.
8) Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.
9) When cooked through, check the seasoning and add the coriander leaves, mango chutney and a squeeze of lime. Stir through.
10) Serve in a big serving dish, topped with the flaked almonds and the slices of egg and let everyone help themselves.

Recipe from Martin King of Hove