Kerala Style Pork Curry
Kerala Style Pork Curry is a spicy, delicious non-vegetarian dish enjoyed in God’s Own Country. The thick gravy dish goes well with porotta, chappati and even rice based dishes. Kerala Style Pork Curry is unique and special with cooked pork bits simmered in rich spicy aromatic gravy. Pork is nutritious, rich in protein and other ingredients required for body. Lean pork is required for best results of Kerala Style Pork Curry. You can explore a well detailed Kerala Style Pork Curry here.
Ingredients
- 1/2 kg Pork without outer skin layer
- 1 tsp Turmeric powder
- 2 tsp Vinegar
- 1 1/2 tsp Salt
- 2 nos Onion finely chopped, big
- 1 no Tomato finely chopped, medum
- 4 nos Green chillies slit
- Ginger garlic paste - 3 tsp
- 2 stems Curry leaves
- 1/2 cup Coriander leaves chopped
For masala:-
- 1 1/2 tbsp Coriander powder
- 1 1/2 tbsp Meat masala preferably Eastern Meat Masala
- 1 tsp Black pepper powder
- 1/2 tsp Cumin seeds Jeerakam
Instructions
- For preparing Kerala Style Pork Curry, cut pork into medium sized pieces and wash thoroughly.
- Mix together turmeric powder, salt and drops of vinegar.
- Rub the above into the meat by hand.
- Heat up a pressure cooker.
- Add the above pork along with 1 1/2 glass(about 300 ml) of water.
- Pressure cook upto 4 whistles.
- Heat about 2 tbsp full of oil in a pan.
- Fry onions and saute on high flame, till golden brown.
- Add tomato and saute on a medium flame for about 3 to 4 mins.
- Saute, till the tomatoes get mashed up and oil starts separating from the masala.
- Stir well, till it turns a dark brown colour and little oil start appearing.
- When masala is done, add the cooked pork.
- Stir, till the pork is completely soaked in the masala.
- Cover and cook on a medium flame for approx 10 mins.
- Stir occasionally.
- Add coriander leaves and curry leaves and stir.
- Cook again for another 2 mins.
- :- You have an option to add the coriander leaves after the cooking, the way you like.
- :- Serve Kerala Style Pork Curry hot with white rice or rotti.
- :- You can make it posh if you have some copra pieces with you.
- Tips and Tricks:- As I have mentioned it as a bachelor preparation, let me share with you some tips and tricks to save your time and energy.
- :- Vinegar drops are added to absorb salt and turmeric fast into the meat. So no need to soak the meat and keep for hours like in traditional style. :-Start cleaning and cutting onion, while the meat is getting cooked in Pressure cooker. :-Chopping tomato and slitting green chillies can be done while onion is getting fried. Stir the content in the pan in between. :-We need to give certain gap before opening the pressure cooker once after the 4th whistle. The entire frying can be done in that gap, this allows meat inside the cooker correctly cooked in the pressure.
Tried this recipe?Let us know how it was!
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Very delicious recipe.Thank you very much.
Was really good and easy to follow. Am married to Indian. Many thanks..
Great….I tried it 2-3 times, and its so simple and yummy. Thanks for sharing…
Very good recipe and easy to make. We are looking forward to more recipes from you.
It was really tasty. Your tips and tricks proves you are born cook. Thank you
It is yummy….your tips and tricks are awsome.
Good one…. Fundooo
Excellent recipe. Turned out great in the first attempt. Fast and easy.
Thank you very much
It’s my first time making one
Thank you. If you can please do share photo to [email protected] when you try recipes.
please give us the amount of vinegar, is it 2 teaspoon, table spoon or cup.
It is 2 tsp.