Pork Curry

Pork Curry

Pork – 1 kg (washed, drained and cut into small pieces)
Onions – 3-4 big sized (finely chopped)
Tomatoes – 2 nos (finely chopped)
White vinegar – 1 tbsp
Oil – 2 tbsp
Salt to taste

For curry masala, grind to a fine paste the following

Garlic – 10 cloves
Ginger – 5 cm piece
Green chilies – 4 nos
Tamarind – a walnut sized ball (seeded)
Black pepper – 2 tsp
Turmeric powder – 2 tsp
Cloves – 5-6 nos
Cinnamon – 5 cm stick
Mustard seeds (sarson) – 1 tsp
Raisins (kishmish) = 2 tbsp
Water (as required to make this thick paste)

  1. Pressure cook the pork with ¾ cup water for about 30 minutes
  2. Strain and keep aside the pork and the stock
  3. Heat oil in a pan and fry onions and tomoatoes till onions turn translucent
  4. Add in the masala curry paste and fry further for 2 minutes
  5. Add pork and fry well till it browns. Stir occasionally
  6. Add stock, vinegar, salt and ¾ cups of water and mix
  7. Cover the pan and cook over low heat for another 30-40 minutes, till the pork is cooked and gravy thickens
  8. Serve with rice, chappati or Kerala porotta

Till next time…happy cooking!

5 thoughts on “Pork Curry”

  1. Hi is it necessary to add tamarind, hearing first time , so bit confused whether to add it or not , normally we add kokum or tamarind in the fish curry..it looks yummy so gonna try it out.


  2. hi,
    If you are copying the recipe and using pics from other website , y don’t u directly give the link of that website… Shame on u… This recipe is directly from Salt and spice.org


    1. Nope, I got the recipe from an aunt. I might have taken the picture from Google, can’t remember. I should have mentioned the credit under the picture. Looks like you didn’t even read the recipe before commenting. Recipes are totally different.


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