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Chinnamala pork curry Recipe

Chinnamala pork curry is a popular Indian Curries
Author :
 
On :
Thursday, 16 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 kg - Pork with the fat, cut into bite size pieces
  • 4-6 tbsp - oil
  • Salt to taste
  • 3 - big Onions finely sliced
  • A sprig or 2 - Curry leaves
  • 3-4 - big Tomatoes chopped/pureed
  • 3 tbsp - ginger-garlic paste
  • 1-2 tbsp - chilli powder
  • 3 tbsp - Coriander powder
  • 1 level tbsp - broiled cumin powder
  • 1/2 tsp - Turmeric powder
  • A Lime size ball of Tamarind soaked in 1 cup hot water for 20 mins. Squeeze & keep pulp/water
  • 1/2 Coconut - ground to a smooth paste
  • Vegetables to be used - 2 drumsticks; 4-6 big potatoes; 6-8 brinjals; 1 big green Mango
  • How to Make Chinnamala pork curry:

    1. Cut 2 drumsticks into 2 pieces.
    2. Cut 4 big potatoes into 4-6 pieces.
    3. Cut 6-8 brinjals lengthwise and keep in salt and lime water so that it does not discolour.
    4. Cut mango into pieces and keep aside.
    5. Cut the pork into bite-size pieces, wash well and leave to drain.
    6. Heat oil in a pressure cooker.
    7. When oil is hot, add the curry leaves and onions and fry till onions are golden brown.
    8. Add ginger-garlic paste and continue to fry till the raw smell goes and the oil comes to the surface.
    9. Add chilli powder, cumin powder, turmeric powder, coriander powder and continue frying using water a little at a time to fry the masala so that it does not burn.
    10. Fry the masala nicely till the oil seeps to the surface.
    11. Add the chopped tomatoes and continue frying till tomatoes are soft and mushy.
    12. Add the tamarind pulp and let it bubble for 2-3 minutes till the raw smell of tamarind is gone.
    13. Add the coconut paste or milk, pork, salt, sufficient water and pressure cook for about 20 minutes on low heat, after the first whistle.
    14. Remove from heat and leave to cool down.
    15. Open, add the steamed vegetables and mango and let the curry thicken.
    16. Serve hot



     

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