Indian Pork Curry Recipes

INDIAN PORK CURRY

Indian Pork Curry image

Indian style curry made with pork in rich and aromatic sauce

Provided by Nish Kitchen

Time 1h15m

Number Of Ingredients 22

Ingredients

1 tablespoon oil
2 dried bay leaves
1 cinnamon stick
1 teaspoon fennel seeds
1 cup chopped onions
1/4 teaspoon ground turmeric (turmeric powder)
1 teaspoon ground coriander (coriander powder)
2 teaspoon garam masala
1/2 teaspoon red chili powder
1/4 cup chopped coriander (cilantro) leaves
Salt to taste
Chopped coriander (cilantro) leaves, to garnish
1 kg pork (shoulder or leg), diced
1/2 cup chopped onions
3 garlic cloves, chopped
1" fresh ginger, chopped
1/2 teaspoon ground turmeric (turmeric powder)
1 tablespoon ground coriander (coriander powder)
1 tablespoon garam masala
1 teaspoon red chili powder
1/4 cup coconut slices
Salt to taste

Steps:

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 1/2 cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
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 (1/2 -3/4 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 Facts : Calories 714 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 41 grams fat, Fiber 4 grams fiber, Protein 68 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 484 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

SPICY PORK CURRY

Spicy Pork Curry image

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

Provided by Lillithmaximus

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2 ½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g

PORK CURRY ( FOR THE LADIES)

Pork Curry ( for the Ladies) image

This recipe was created with the ladies in mind. Spicy, but not too hot. Simple to prepare and cook. Served with a vegetable dish over rice. The sauce can be thickened with a few table spoons of ground almonds.

Provided by Brian Holley

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb lean pork, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons onions, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tomatoes, seeded and chopped
2 teaspoons tomato puree
1/2 cup water
3 tablespoons coconut cream
1 green chili, seeded and sliced
1 teaspoon paprika
1 teaspoon salt

Steps:

Heat a pot and melt the butter.
Fry the onions and garlic for 3 minutes.
Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
Season with salt to taste.
Serve with rice and a vegetable curry for a complete meal.

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