Pork masala

Special pork curry

This is a special recipe of pork which actually melts in your mouth. As the name suggests, this pork curry is really a special one where I had used some secret ingredients. Here the pork is cooked initially in a pressure cooker and is then transferred to a kadai or pan for slow cooking, so that the complete flavour of the curry gets coated with the pork pieces evenly.

I had used drumstick stem in this recipe to enhance the flavour of the dish. The outer layer of the stem is taken using a knife and is them added along with the ingredients to be grinded. The next special ingredient used is the fenugreek seeds. The addition of fresh ginger and garlic along with the other ground ingredients provides marvellous taste in each single bite of this curry.

The total cooking time is 1 hour and this recipe can serve 6 persons. This aromatic gravy of pork goes well with rice, special kind of rices, chapathis, etc. You can prepare this recipe for any occasions. If you prefer less gravy curry, then you can dry roast the pork in the same kadai for some extra time so that you will get a tasty pork roast.

Ingredients:

  • Pork – 1 kg
  • Chopped onions – 4
  • Chopped tomoto – 1
  • Shallots – 6
  • Ginger – 2 inch piece
  • Garlic – 10 pods
  • Green chillies – 2
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1 teaspoon
  • Vinegar – 2 teaspoon
  • Pepper powder – 1 tablespoon
  • Drumstick stem – 1 inch piece
  • Turmeric powder- 1/2 teaspoon
  • Kashmiri chilli powder- 2 teaspoon
  • Coriander powder- 1 tablespoon
  • Salt – to taste
  • Oil – 3 tablespoon
  • Coriander leaves – to garnish

Method of preparation :

  • Take a pressure cooker and add oil to it
  • Add 2 chopped onions and sufficient salt and saute till it turns the colour to light brown
  • Grind ginger, garlic, green chillies, mustard seeds, fenugreek seeds, drumstick stem piece and vinegar to form a paste
  • Add the ground paste to the onions
  • Saute till the raw smell goes off
  • Now add turmeric powder, chilli powder and coriander powder, make sure the flame is low
  • Then add chopped tomato and cook till the tomato gets mashed
  • Further add the pork pieces and make sure all the pieces gets coated with the prepared masala
  • Saute for 2 minutes and then pressure cook the pork till it is done
  • I has taken 2 whistles on high flame and then 8 minutes on low flame
  • The pork was cooked properly by that time
  • Transfer the pressure cooked pork to a nonstick kadai or pan
  • Now add the remaining 2 chopped onions to the curry along with pepper powder and keep it in low flame
  • You can see that the colour of gravy gradually changes to dark brown
  • Enrich your taste buds by adding salt,pepper powder and vinegar as per your taste
  • Garnish the curry with coriander leaves and serve hot with rice, chapatis, special rices, etc.

Pork Curry

  • Pork – 500gm (cut into small pieces)
  • Onion – 2
  • Garlic cloves – 10
  • Ginger – 3 inch piece

All the above three ingredients should be finely chopped.

  • Green chilly – 6, sliced
  • Chilly powder – 1.5 teaspoon
  • Coriander powder- 1.5 teaspoon
  • Turmeric powder- 0.5 teaspoon
  • Pepper powder- 1.5 teaspoon
  • Garam masala – 1 teaspoon
  • Mustard crushed- 0.5 teaspoon
  • Mustard sauce- 0.5 teaspoon
  • Tomato sauce – 1 tablespoon
  • Salt – to taste
  • Corn flour – 2 teaspoon
  • Coconut oil – 2 tablespoon
  • Curry leaves – 2 sprig
  • Coriander leaves – to garnish

Method of preparation:

Mix turmeric, chilly, coriander powders, salt and both mustard together, rub the mix on pork, add half onion, ginger, garlic and keep for 2 hours. Pressure cook pork and keep aside. Heat oil add one sprig curry leaves, saute onion, till translucent, add ginger, garlic, green chilly, add pepper powder and garam masala stir for 30 seconds, add meat and saute well. Mix corn flour in meat gravy, add to the roasted meat, combine well add curry leaves, tomato sauce, stir well, transfer to serving bowl, garnish with coriander leaves and serve.