Sify Bawarchi
Follow us on
Sify Home > Food > Nonvegrecipes > Category > Pork > Chinnamala pork curry
Chinnamala pork curry
By : Pearl Subramanian
Category : Pork, Tamilnadu
Servings : 6
Time Taken : 30-45 mins
Rating :
  1. Cut 2 drumsticks into 2 pieces (after scraping lightly the outer surface).
  2. Cut 4 big potatoes into 4-6 pieces.
  3. Each half into 2-4 pieces.
  4. Cut 6-8 brinjals lengthwise and keep in salt and lime water so that it does not discolour.
  5. Cut mango into pieces and keep aside.
  6. Cut the pork into bite-size pieces, wash well and leave to drain.
  7. Heat oil in a pressure cooker, when oil is hot add the curry leaves and onions and fry till onions are golden brown.
  8. Add ginger/garlic paste and continue to fry till the raw smell goes and the oil seeps/comes to the surface, add chilli powder, cumin powder, turmeric powder, coriander powder and continue frying using water little at a time to fry the masala so that it does not burn.
  9. Fry the masala nicely till the oil seeps to the surface.
  10. Add the chopped tomatoes and continue frying till tomatoes are soft and mushy.
  11. Add the tamarind pulp and let it bubble for 2-3 mins till the raw smell of tamarind is gone.
  12. Add the coconut paste or milk, pork, salt, sufficient water and pressure cook for about 20 minutes on low heat, after the first whistle.
  13. Remove from heat and leave to cool down.
  14. Open, add the steamed vegetables and mango and let the curry thicken.
  15. Serve hot with rice/dosa/idli/chappatti or bread.

Note: 1. You could use fat 1 Kg of beef if you don`t get pork with lard and fat. 2. When adding tamarind water check the sourness first & then add the required tamarind water - because mango is used.

  1. If you are using fat meat for this curry, cut the meat into bite-size pieces.
  2. Wash well and boil with 1 sliced onion, 2 tomatoes, 1/2 tsp turmeric powder and salt.
  3. When making the curry be careful when adding salt as you have already added when boiling the meat.
  4. Put in a cooker, add water and pressure cook for about 20 minutes on low heat, after the first whistle.
  5. Remove from heat and leave to cool down.
  6. Open cooker and proceed making the curry.
  7. Use the soup when frying the masala instead of water.

Editor`s notes: Pork is one of the most widely eaten meats in the world. It is used in a number of ways in Chinese cuisine where it is considered sweeter and tastier than other meat. Pork meat has 540 calories per 100 grams and contains about 110mg of cholesterol and 40mg fat which does not make it a healthy food choice.

1 kg pork with the fat with lard, cut into bite size pieces
4-6 tbsp oil
Salt to taste
3 big onions finely sliced
A sprig or 2 of curry leaves
3-4 big tomatoes chopped/pureed
3 tbsp ginger-garlic paste
1-2 tbsp chilli powder
3 tbsp Coriander powder
1 level tbsp broiled cumin powder
1/2 tsp turmeric powder
A lime size ball of tamarind soaked in 1 cup hot water for 20 mins. Squeeze & keep pulp/water
1/2 coconut ground to a smooth paste (or use 1 can of coconut milk)
Vegetables to be used: 2 drumsticks; 4-6 big potatoes; 6-8 brinjals; 1 big green mango
  Post your Comments