Fry

Delicious Pork Curry

April  6, 2011
Author Notes

The other day we had friends over for dinner. I wanted to make curry for them but a non-traditional one. Usually the curry is made of chicken, lamb or mutton but I wanted to see if I can pull off a pork curry.
It turned out great. I hope you like the recipe too. —hannascreation

  • Serves 6
Ingredients
  • 2 pounds pork (cut into cubes)
  • 2 white or red onion (medium size) – thinly sliced
  • 2 bay or curry leaves
  • 4 tablespoons oil (vegetable oil)
  • 1 tablespoon minced ginger
  • 1 tablespoon mined garlic
  • 1/4 tablespoon turmeric powder
  • 1 tablespoon cumin powder
  • 1 tablespoon curry powder
  • 1/2 tablespoon red chilly powder (adjust for spiciness level)
  • 1/2 tablespoon coriander powder
  • 2 tomato (finely chopped)
  • 1 tablespoon salt (adjust according to taste)
  • 2 cups water
  • Fresh cilantro leaves (Garnish)
  • Green chilly, spring onion – Both used as garnish and are Optional
In This Recipe
Directions
  1. Wash the meat with water, drain and place it in paper towels. Pat dry the meat.
  2. Sprinkle some salt.
  3. In a pot add 2 tablespoon of oil. Heat in medium high
  4. Add meat and cook each side until it turns golden.
  5. Remove the meat from the pot and put on a separate plate
  6. In the same pot add 2 tablespoon of oil.
  7. Add onion. Fry until golden.
  8. Once the onion is golden reduce the heat to medium low
  9. Add bay or curry leaves, turmeric, ginger, garlic. Cook for 2 minutes
  10. Add cumin, curry, coriander and chilly powder
  11. Add tomatoes and cook until everything is mixed well (Takes about 5 minutes)
  12. Add meat from Step 5 back into the pot.
  13. Add some more salt and cook for few minutes
  14. Add water until the meat is below water. Put the lid on.
  15. Increase heat until the water starts boiling.
  16. Once the water starts boiling reduce the heat and let it cook for 20 minutes (For more tender meat cook for longer period in low heat)
  17. Garnish with cilantro, spring onion and green chilly to serve.
  18. This can be served with Naan, Rice or most of the bread.

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