Mince the onion and peel the ginger. Pound the ginger and the garlic together in a mortar to a paste or mince them. Mince the chillies and quarter the tomatoes.
Heat the olive oil in a frying pan. Add the mustard seeds, cumin seeds and bay leaves, then the onions, the ginger-garlic paste, chillies, pork mince and Kasundi mustard sauce if using.
Cook the mince until it changes colour, then add the salt, ground cumin and turmeric and chilli powder. If the mixture seems dry, add 2 tablespoons water so the spices won't burn. Add the tomatoes and sweetcorn or peas if using. Cover and cook until the mince is no longer pink and the vegetables are soft, about 5 minutes. Dish out add sprinkle with fresh coriander for garnish.
Kasundi mustard sauce
Kasundi mustard sauce can be found in Asian markets.