Pork Curry


  • Pork – 1 kg
  • Water – 6 cups
  • Red Chilly Powder – 6 teaspoons
  • Turmeric Powder – 4 teaspoons
  • Kacham Puli – 5 teaspoons (Kacham Puli is a vinegar extracted from a wild fruit). Concentrated Tamarind juice could be used instead).
  • Cumin Seeds – 2 teaspoons
  • Garlic – 2 cloves
  • Raw Coriander Seed powder – 5 teaspoons
  • Small Onions – 10
  • Curry leaves – 10
  • Ginger – 2 inches
  • Green Chillies – 4
  • Cloves – 8
  • Cinnamon – 5 pieces
  • Salt – to taste

Wash pork well twice. Drain out all the water by pressing the pork pieces. Rub salt, chilly and turmeric powder on it and keep for 10 minutes (The longer it is marinated the better). Cook on a low flame until all the water dries. Keep stirring or tossing, so that the pork does not get stuck to the bottom of the vessel. When all the water dries up, fat will start oozing out of the pork. At that time add a little water and keep the vessel covered. Finely chop and pound green chillies, onions, roasted cumin seeds, garlic, ginger and curry leaves. Add this when the water boils. To the boiling curry, add cloves and cinnamon and stir well. Keep it covered. Fry the raw coriander powder on a pan until it becomes coal black. Add it to the curry when all the water has dried up. When the pork is cooked, add puli juice. Stir well, dry well and remove.

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