Indian pork dishes

Indian Pork curry (Indian pork dishes, indian pork recipes,indian pork recipes spicy)


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

Tempered spices 

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

Preparation of pork Curry 

Cooking pork

Spot pork, cut onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red stew powder and coconut cuts (if utilizing) in a pressing factor cooker. Throw to cover pork in the ground flavors. Season with salt. Cover the pressing factor cooker, and cook for around 5-6 whistles. 

Then again, you can cook pork over the burner. Spot every one of the fixings in a huge skillet. Pour in 1/2 cups water. Cook over medium-high warmth for around one hour or until pork is delicate and cooked through.

Tempered Spices 

To make the tempered flavors, heat oil in an enormous skillet over medium-high warmth. Pan fried food inlet leaves, cinnamon stick and fennel seeds. 

Add onions, and saute, mixing every so often, for around 2-3 minutes or until cooked. Add ground turmeric, ground coriander, garam masala and red stew powder. Pan fried food for 1 moment. 

Add sufficient water (1/2 - 3/4 cup) to make thick sauce. Season with salt. Heat to the point of boiling. Lessen warmth and stew for 3-4 minutes. 

Add cooked pork and hacked coriander (cilantro) leaves. Stew for another 3-4 minutes. 

Embellishment with more coriander.

Pork pepper fry


1/2 kg pork, with skin & fat

1-1/2 inches ginger

5-6 fat cloves garlic

1-2 green chillies, slit

2 medium onions, cubed

1 tablespoon dark soy sauce

1-2 tablespoons oil, for frying

1-2 tablespoons coriander, finely chopped

For the marination

teaspoon cumin seeds

1 tablespoon peppercorns

4 cloves

1 inch stick of cassia bark or cinnamon

7-8 curry leaves

1/2 teaspoon turmeric powder

1 tablespoon lime juice

salt to taste


Cut the pork into 1/2" inch pieces guaranteeing that each piece has a bit of meat and fat on it. Wash and permit to deplete on a colander. 

Warmth a skillet and dry dish the cumin seeds and peppercorns on a medium-low warmth followed by the cinnamon and cloves. Add the curry leaves and let them wither. Eliminate on a plate and permit everything to cool prior to pounding to a fine powder. Keep to the side 

Marinate the meat with the pre-arranged flavor mix, turmeric powder, lime squeeze and salt for no less than 20-30 minutes. 

Crush the ginger and garlic to a fine glue utilizing a little water. Keep to the side 

Warmth a substantial based skillet. Add the marinated pork and roughly 1/2 cup of water, cover and cook on a medium-low warmth until it is practically done. Do check in the middle to stay away from burning. At the point when the meat is delicate, eliminate it and keep to the side. 

Wipe the skillet clean and add oil to it. At the point when it is hot add the cut green chillies and fry until they turn clear. Then, at that point add the onions and fry them too until they turn clear. Eliminate and keep to the side 

To a similar skillet add the ginger and garlic glue and fry for a large portion of a moment or till the crude smell evaporates. Then, at that point add the soy sauce and give it a fast mix. 

Return the singed pork to the skillet and fry on a low warmth for around 2-3 minutes or till the pieces are very much covered with the blend. Add the singed onions and blend well. Enhancement with the cleaved coriander and take the dish off the warmth 

Serve hot with singed rice, noodles or plain rice

Calories 714

Total Fat 41g

Saturated Fat 14g

Trans Fat 0g

Unsaturated Fat 23g

Cholesterol 220mg

Sodium 484 mg

Carbohydrates 16g

Fiber 4g

Sugar 6g

Protein 68g

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