STEP-BY-STEP COOKING RECIPE
Cook the marinade. Peel and chop the onion, garlic, and ginger root. Wash the chili peppers, cut in half and remove the seeds. Cut the pulp into thin half rings. Wash cilantro, dry and chop coarsely. Squeeze juice out of lemon.
Fry cloves and coriander seeds in a dry preheated pan, stirring constantly, 30 sec. Put in a mortar and mash with a pestle. Add curry powder, turmeric and nutmeg.
Grind onion, garlic, ginger root and cilantro in a blender in mashed potatoes. Continuing to beat, add sugar, prepared spices, lemon juice and oil. Transfer to a large bowl, add chili pepper, pour in coconut milk and mix well. Season with salt to taste.
Wash the pork and cut into slices of approximately 2×2 cm. Put in a bowl with marinade, mix, cover and refrigerate overnight.
String pieces of meat on wooden skewers soaked in water. Pour coconut flakes onto a flat dish. Roll each skewer with pork chips. Repeat 2-3 times.
It is good to warm up a barbecue or grill pan. Put skewers and fry, often turning over, for about 15 minutes.