Tangy and spicy pork curry


Here's how to get a pork curry ready without fuss.


1 kg pork

For gravy

3 big onions

Curry leaves

1 teaspoon garlic crushed

1 ½ teaspoon ginger crushed

2 teaspoon chilly powder

¼ teaspoon turmeric powder

1½ teaspoon tamarind extract (kachampuli)

4 teaspoon vinegar

3 cup vinegar

For masala

½ teaspoon cumin (jeerakam)

5 teaspoon dry red chillies

8 cloves

2 sticks cinnamon


Warm all masala mixes in a pan and powder well in a grinder

Heat oil in a pan and sauté curry leaves, onions and salt. Add crushed garlic and ginger Mix in the chilly and turmeric powder as also the ground masala

Sauté well again

Whip the required tamarind with a teaspoon of water and add to the gravy

Add a bit of salt, if needed

Transfer the gravy to a cooker and add in the pork and three cups of water

Wait for two whistles and then switch off the flame

Open the cooker and add in the vinegar and mix well

Keep over a low flame till the meat is mixed well with the masalas and the gravy thickens

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