Indian pork curry. This lip-smacking curry is made with pork cooked in aromatic spices. It’s healthy, easy to make, and loaded with classic flavors. Perfect side dish for a comforting dinner!
You might have the best recipe for the perfect curry: a lip-smacking combo of your favorite protein, spices and herbs to transform your dinner into something magically delicious. But, believe me, you could make it even better with this fool-proof Indian pork curry recipe.
If you are a newbie in the field of making curry, here’s a crash course. Basically, making a good curry is all about cooking your favorite protein or even veggies in an insanely delicious sauce. No, it’s not too complicated- you just need the right amount and balance of spices to create the rich sauce. Simply put, it’s totally easy-to-make and obviously a healthy way to enjoy your everyday dinner. Here’s the deal.
How to make Indian pork curry
First, cook pork alongside onions, garlic, ginger, and a few spices like ground turmeric, ground coriander, garam masala and red chili powder. If you love coconut, add about a cup to make this curry more delicious. It also adds a beautiful crunchy texture to the curry which I really love. Again, fresh coconut is the way to go here, no dried or frozen ones. Trust me, the extra effort brings in more deliciousness.
Now, the cut of pork for this curry. I prefer either shoulder or leg roast that’s guaranteed to give you that perfect melt-in-your-mouth texture. Once pork is cooked, you can move onto the next step - tempering the spices.
To make the tempered spices for this Indian pork curry, heat up a little oil in a large frying pan, and sauté a few dried spices like bay leaves, cinnamon sticks and fennel seeds. Brown some onions followed by stir frying the ground spices like ground turmeric, ground coriander, garam masala and red chili powder.
Now, you’ll need to add in a little water to make thick sauce. Simmer this mixture for about 2-3 minutes. The cooked pork along with a handful of chopped coriander (cilantro) leaves goes in next, and let this simmer for about 4-5 minutes.
Finally, garnish with more coriander leaves, and serve warm with rice, parathas, etc.
A super easy recipe to make a comforting dinner everyday of the week.
Serve this Indian pork curry with:
- Garlic Naan
- Cumin Rice
- Malabar Paratha
- Bullet Naan
More Pork Recipes
- Indian Pork Fry
- Pork Vindaloo
- Kerala Pork Fry (Pork Ularthiyathu)
- Chinese Crispy Pork Belly
Ingredients
- ▢ 1 kg pork shoulder or leg, diced
- ▢ ½ cup chopped onions
- ▢ 3 garlic cloves chopped
- ▢ 1 inch fresh ginger chopped
- ▢ ½ teaspoon ground turmeric turmeric powder
- ▢ 1 tablespoon ground coriander coriander powder
- ▢ 1 tablespoon garam masala
- ▢ 1 teaspoon red chili powder
- ▢ ¼ cup coconut slices
- ▢ Salt to taste
Tempered spices:
- ▢ 1 tablespoon oil
- ▢ 2 dried bay leaves
- ▢ 1 cinnamon stick
- ▢ 1 teaspoon fennel seeds
- ▢ 1 cup chopped onions
- ▢ ¼ teaspoon ground turmeric turmeric powder
- ▢ 1 teaspoon ground coriander coriander powder
- ▢ 2 teaspoon garam masala
- ▢ ½ teaspoon red chili powder
- ▢ ¼ cup chopped coriander cilantro leaves
- ▢ Salt to taste
- ▢ Chopped coriander cilantro leaves, to garnish
Instructions
Cook pork:
- Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.
- Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 ½ cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
Tempered Spices:
- To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.
- Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.
- Add enough water (½ -¾ cup) to make thick sauce. Season with salt. Bring to a boil. Reduce heat and simmer for 3-4 minutes.
- Add cooked pork and chopped coriander (cilantro) leaves. Simmer for another 3-4 minutes.
- Garnish with more coriander (cilantro) leaves.
Nutrition
Like this Indian pork curry recipe? Then join Nish Kitchen on Facebook , Pinterest and Instagram . watch exclusive recipe videos on YouTube.
Ingredients
- ▢ 1 kg pork shoulder or leg, diced
- ▢ ½ cup chopped onions
- ▢ 3 garlic cloves chopped
- ▢ 1 inch fresh ginger chopped
- ▢ ½ teaspoon ground turmeric turmeric powder
- ▢ 1 tablespoon ground coriander coriander powder
- ▢ 1 tablespoon garam masala
- ▢ 1 teaspoon red chili powder
- ▢ ¼ cup coconut slices
- ▢ Salt to taste
Tempered spices:
- ▢ 1 tablespoon oil
- ▢ 2 dried bay leaves
- ▢ 1 cinnamon stick
- ▢ 1 teaspoon fennel seeds
- ▢ 1 cup chopped onions
- ▢ ¼ teaspoon ground turmeric turmeric powder
- ▢ 1 teaspoon ground coriander coriander powder
- ▢ 2 teaspoon garam masala
- ▢ ½ teaspoon red chili powder
- ▢ ¼ cup chopped coriander cilantro leaves
- ▢ Salt to taste
- ▢ Chopped coriander cilantro leaves, to garnish
Instructions
Cook pork:
- Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.
- Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 ½ cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
Tempered Spices:
- To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.
- Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.
- Add enough water (½ -¾ cup) to make thick sauce. Season with salt. Bring to a boil. Reduce heat and simmer for 3-4 minutes.
- Add cooked pork and chopped coriander (cilantro) leaves. Simmer for another 3-4 minutes.
- Garnish with more coriander (cilantro) leaves.
