Chinnamala pork curry

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

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