Kerala Style Pork Curry

Ingredients

For the curry

• 1 onion chopped finely

• 5-6 big garlic cloves, peeled n diced

• 1 inch ginger, finely chopped

• 1-2 green chillies, roughly chopped, with or without seeds according to preference

• 2 tbsp white vinegar

  
  

  1 tsp white mustard seeds

• 1 tbsp cumin seeds

• 4 cloves

• 4cm/1½in piece cinnamon stick

• ½ tsp black peppercorns

• 1 tsp ground turmeric

  
  

  1/2 cup coconut milk

  
  

• 4 tbsp vegetable oil

• 1kg/2lb 4oz boneless pork shoulder or chops, cut into 4cm/1½in chunks

• 1 tsp salt

To finish

• 2 tsp coriander seeds

• 1 tsp tamarind concentrate 

• 3 green chillies, thinly sliced lengthways, without seeds

  
  

  Method: 

  
  

  Wash and drain pork pieces. Marinate with a pinch of salt and keep aside.

  
  

  Make a paste of chopped ginger, garlic, green chilles and vinegar.nkeep aside.

  
  

  Dry roast mustard seeds, cumin, cinnamon, cloves and peppercorn. Grind together to a powder with turmeric powder and keep aside.

  
  

  In a heavy bottomed pan, heat oil (vegetable/canola). Add the raw pork pieces and fry well till brown on all sides, for about 10-12 minutes on medium high flame ( 7 on my regulator on a scale of 9).

  
  

  Once the pork is fried well on all sides, take out with a slotted spoon and keep aside.

  
  

  In the same oil, add finely chopped onions. Fry till lightly browned. Add the ginger garlic green Chilli and vinegar paste. Fry for a couple of minutes till the oil leaves the sides. Add the fried pork pieces and fry for 2 minutes. Add salt and dry spices powder. Fry for a couple of minutes more. 

  
  

  Mix 1/2 cup coconut milk with 1 cup water. Add this to the pan into the pork. Bring to boil. Add more water to just cover the pork pieces as necessary. Adjust salt. Cook covered for 5 minutes. 

  
  

  Transfer this to a pressure cooker. Cover and whistle for approximately 6-7 whistles on medium flame. After this take down the pressure cooker, take out the steam. Keep aside. 

  
  

  Dry roast coriander seeds. Grind to a powder.

  
  

  In 1/2 cup water add the tamarind concentrate and mix. 

  
  

  Add the coriander powder and tamarind water to the pork curry. Cover and put the pressure cooker on the stove for 2 more whistles.

  
  

  Garnish with coriander leaves, green chillies and serve with steaming hot basmati rice!

  
  

  Enjoy!