Pork Curry with Green Chillies and Tamarind

A light, fresh Southern Indian pork dish balanced with acidic tamarind, aromatic spices, and a kick of green chillies.

Dinner Pork Dairy Free Spicy Gluten Free Curry Kerala

Estimated Nutrition

Calories

477.4

kcal / serving

2864.5 kcal total

Carbs

11g

per serving

65.8 g total

Fat

34.7g

per serving

208.2 g total

Protein

30.4g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tamarind Liquid

Meat

Pork Shoulder

cut into 4cm chunks

NutsSeeds

clove

Garlic

peeled

tbsp

tsp

piece

whole

0.5

tsp

Black Peppercorns

tsp

Ground Turmeric

tsp

Salt

to taste

tsp

Coriander Seeds

for finishing

clove

Garlic

thinly sliced

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Banana Shallots

sliced

Ginger

finely chopped

piece

Green Chillies

roughly chopped, seeds optional

piece

Green Chillies

thinly sliced lengthways, without seeds

Method

Blend shallots, garlic, ginger, and chillies with a splash of water into a rough paste.

Toast mustard seeds, cumin, cloves, cinnamon, and peppercorns in a dry pan for one minute.

Add turmeric to the spices, fry for 20 seconds, cool, and grind into a coarse powder.

Heat oil in a heavy pan and fry pork chunks for 10 minutes until browned.

Add the prepared vegetable paste, ground spices, and salt to the pork and fry for five minutes.

Cover the meat with water and simmer with a lid on for 30 minutes until tender.

Toast coriander seeds in a dry pan for one minute and grind them to a powder.

Add tamarind liquid, sliced chillies, and sliced garlic to the pork and cook for one minute.

Stir in the ground coriander and serve immediately.