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:
More Pork Recipes
Indian Pork Curry
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
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Sonja Van Rooyen says
Can I add coconut milk?
Rose Mary George says
Yes 🙂
Ann Jacks says
Do you add any liquid to the pressure cooker? Also how long is 5-6 whistles - I have an electric pressure cooker
Many thanks
Rose Mary George says
To cook this in an instant pot, you will only need 1/2 cup water for 1kg pork. And cook on high pressure for 20 minutes. Having said that, always make sure you follow manufacturer's instructions. Hope that helps! Happy cooking!
Jamie says
It says garnish with coriander in the recipe but has a picture of it garnished with mint. Which one is it. Mint or coriander
Rose Mary George says
You can use your favorite herb - coriander or mint! 🙂
Darren says
Great recipe!!
I thought I had garam masala curry powder at home... but didn't!!
Substituted with hot Indian curry powder instead using the stovetop method.
So tasty and with a nice hot kick to it!
My first curry with a nice, thick sauce!
Leftovers for lunch tomorrow! Can't wait😁
Jason says
Just sensational! Cooked on the stovetop in a Dutch oven using leftover Pork belly. Deep flavours and a nice fresh hit from the coriander led to some super satisfied Mmmmm’s from the family. Thanks Nish!
Chris says
If not using a pressure cooker and adding 1.5 cups of water, do you cover and cook for an hour and a half?
Rose Mary George says
Yes, you will also need to add enough water 🙂
Cindy says
Can u use step 1 with cooked pork
Rose Mary George says
If using cooked pork, you can add it straight to the tempered spices.
richard says
question: making the on the stove version. not extremely experienced - but do you temper the spices first, then cook the meat on top? Or am I adding in all of the ingredients twice? I am afraid of making it wrong. Please advise!
Rose Mary George says
First, you will need to cook pork with all the ingredients listed with pork. Next, temper the spices with all the ingredients listed under "tempered spices". To this tempered spice mixture, you will need to add the cooked pork. That way, both sauce and the pork will be super flavorful and delicious! 🙂
Mark says
Hi Nish,
Would you recommend using pork on the bone for this recipe?
Thanks
Rose Mary George says
You can, but the cooking time may vary
carol o'shea says
Wouldn't you remove the bay leaves and cinnamon stick before serving?
Rose Mary George says
Yes
Janette Palmer says
Hi Rose,
Is there any vegatable sides that you recommend that would go well with this pork curry?
Rose Mary George says
Spicy green beans -https://nishkitchen.com/spicy-green-beans-video/
Roast potatoes -https://nishkitchen.com/bombay-roast-potatoes/
Potato wedges -https://nishkitchen.com/spicy-potato-wedges-video/
Brooke says
Luther says
Can I sub coconut slices for coconut milk ifso what's the ratios
Rose Mary George says
No, coconut slices or flakes are totally different from coconut milk. But they are totally optional!
Anonymous says
Mieke says
I am using the stovetop method for cooking the pork. Do I add everything to the tempered spices or just the pieces of pork?
Appreciate your response.
Rose Mary George says
Add everything including the pork and the curry sauce.
Lisa says
was good, but next time i will add coconut milk to the curry. Most curry's i have had have a good amount of "broth". This recipe has very little sauce...
I think the coconut milk will help blend the flavors better, also.
I serve this with yellow (turmeric) rice.