Pork Masala Curry Recipe
Pork Masala Curry
- 1 and 1/2 lbs Pork meat We make it with some fat for the flavor. Don't buy too lean!
- 4 Medium-Sized Onions
- 1 1/2 inch piece of Fresh Ginger Root
- 20 Medium Cloves of Garlic
- 1 Green Chili or Jalapeno Pepper
- 1 Cinnamon Stick (3-4 inches long)
- 10 Cloves
- 1 tsp Cayenne Pepper or other red hot pepper powder
- 1 tbsp Coriander Powder
- 1/2 tsp Cumin
- 1/4 tsp Black Pepper Powder
- 1 tsp Turmeric Powder
- 2 tbsp Lemon Juice or White Vinegar
- To Taste Salt
- 1 tbsp Ghee (clarified butter) or vegetable oil For roasting spices
- Cut pork into bite-sized pieces and set asid.
- Chop onions, peel and grate ginger, mince or slice garlic, chop chili finely, and break cinnamon into several pieces. Add them to a skillet or wok with the tbsp of ghee or oil.
- Add all of the spices to the skillet and roast on medium heat until the onions and garlic are tender. This allows the flavors to blend.
- Combine the roasted mixture (or masala, as we say in India) with the pork and stir it over medium heat. Add enough water to cover the meat and bring it to a boil.
- Reduce to a simmer and add the vinegar or lemon juice. Continue to cook the meat (with a lid on) until it is tender and the curry sauce has thickened. Stir occasionally.
- If you need to add more liquid as the meat cooks, add a little at a time. Adding too much water will make your sauce too thin.
- When your meat is tender and your sauce has thickened, add the salt according to your liking. I recommend starting with a teaspoon.
- Your pork curry is ready! Serve with rice for an authentic South Indian experience.
This recipe was created by our father, Harry Rasquinha. He was known for his delicious and aromatic Indian cooking. Friends and family requested his cooking wherever we went!
If you don't prefer spicy food, cut out most of the green chili and red pepper powder. However, this recipe (as is) is just right for people who appreciate a little spice. It's not too pungent, but has just the right zing!
Another option for reducing the spiciness is to use the same spice measurements with a larger amount of pork meat.