Pork Curry

Pork Curry

Pork – 1 kg (washed, drained and cut into small pieces)
Onions – 3-4 big sized (finely chopped)
Tomatoes – 2 nos (finely chopped)
White vinegar – 1 tbsp
Oil – 2 tbsp
Salt to taste

For curry masala, grind to a fine paste the following

Garlic – 10 cloves
Ginger – 5 cm piece
Green chilies – 4 nos
Tamarind – a walnut sized ball (seeded)
Black pepper – 2 tsp
Turmeric powder – 2 tsp
Cloves – 5-6 nos
Cinnamon – 5 cm stick
Mustard seeds (sarson) – 1 tsp
Raisins (kishmish) = 2 tbsp
Water (as required to make this thick paste)

  1. Pressure cook the pork with ¾ cup water for about 30 minutes
  2. Strain and keep aside the pork and the stock
  3. Heat oil in a pan and fry onions and tomoatoes till onions turn translucent
  4. Add in the masala curry paste and fry further for 2 minutes
  5. Add pork and fry well till it browns. Stir occasionally
  6. Add stock, vinegar, salt and ¾ cups of water and mix
  7. Cover the pan and cook over low heat for another 30-40 minutes, till the pork is cooked and gravy thickens
  8. Serve with rice, chappati or Kerala porotta

Till next time…happy cooking!


  • This Pork Curry m trying today….. lets c how it goes… looks delicious… 🙂

  • Remya

    Hi is it necessary to add tamarind, hearing first time , so bit confused whether to add it or not , normally we add kokum or tamarind in the fish curry..it looks yummy so gonna try it out.

  • Malar

    If you are copying the recipe and using pics from other website , y don’t u directly give the link of that website… Shame on u… This recipe is directly from Salt and spice.org

  • Priya Q

    Nope, I got the recipe from an aunt. I might have taken the picture from Google, can’t remember. I should have mentioned the credit under the picture. Looks like you didn’t even read the recipe before commenting. Recipes are totally different.

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