Turmeric Pork Curry
By :The Complete Indian IP Cookbook by Chandra Ram
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When I was a kid, coconut was the gateway for me to try just about any Indian dish, and I firmly believe that rule applies to adults, too. This recipe is perfect for people who are afraid to try Indian food; it’s gently spiced, creamy and impossible not to love. I serve it over rice so I can soak up every bit of the sauce.
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Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Coconut Milk, Pork
Prep Time 20 minutes
Cook Time 41 minutes
Servings
6 servings
Ingredients
  • 3 tbsp coconut oil or ghee
  • 2 onion sliced
  • 2 tsp kosher salt (approx.)
  • 2 tsp ground cumin
  • 1 tbsp ground turmeric
  • 1/2 tsp kashmiri chili powder
  • 1/4 cup Ginger minced
  • 4 cloves garlic minced
  • 10 curry leaves torn into pieces
  • 1 green thai chile minced
  • 1/2 cup Water
  • 1 1/2 lbs boneless pork shoulder cut into 1-inch pieces
  • 14 ounces full fat coconut milk 1 can
  • 1/2 cup fresh cilantro leaves chopped
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Coconut Milk, Pork
Prep Time 20 minutes
Cook Time 41 minutes
Servings
6 servings
Ingredients
  • 3 tbsp coconut oil or ghee
  • 2 onion sliced
  • 2 tsp kosher salt (approx.)
  • 2 tsp ground cumin
  • 1 tbsp ground turmeric
  • 1/2 tsp kashmiri chili powder
  • 1/4 cup Ginger minced
  • 4 cloves garlic minced
  • 10 curry leaves torn into pieces
  • 1 green thai chile minced
  • 1/2 cup Water
  • 1 1/2 lbs boneless pork shoulder cut into 1-inch pieces
  • 14 ounces full fat coconut milk 1 can
  • 1/2 cup fresh cilantro leaves chopped
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Instructions
  1. Using the Sauté function on High, heat the coconut oil for about 1 minute, until shimmering. Add the onions and cook for about 4 minutes, stirring occasionally, until softened.
  2. Stir in the salt, cumin, turmeric and chili powder; cook for 1 minute, until fragrant. Add the ginger, garlic, curry leaves, and chile; cook for 2 minutes, until fragrant. Stir in the water, using a wooden spoon to scrape up all the browned pieces from the bottom of the pot. Stir in the pork and coconut milk.
  3. Secure the lid and cook on high pressure for 30 minutes.
  4. Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the lid and, using the Sauté function on Low, simmer the sauce for about 3 minutes, or until it thickens a bit; it should be pretty creamy. Taste and add more salt if needed. Stir in the chopped cilantro and serve.
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