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Pandi Pork Curry Recipe: How To Make Coorg-style Pork Curry At Home

Posted By: Pooja Gupta
|

A very famous Coorgi (relished and prepared mostly in Coorg) dish, pandi pork curry is rich and dark in colour. It doesn't look very appealing in the very first sight, but once tasted, it cannot be resisted.

A unique pork preparation, pandi pork curry is unconventional, spicy and fiery in flavours. It will surely arouse your taste buds for something too hot, literally.

Chef Noah Barnes has given us an authentic recipe to prepare the Coorgi-style pandi curry. Here is a detailed step-by-step procedure.

PANDI PORK CURRY RECIPE | HOW TO MAKE COORG-STYLE PORK CURRY | COORGI PORK CURRY RECIPE | PANDI CURRY RECIPE
Pandi Pork Curry Recipe | How To Make Coorg-style Pork Curry | Coorgi Pork Curry Recipe | Pandi Curry Recipe
Prep Time
20 Mins
Cook Time
1H
Total Time
2 Hours

Recipe By: Chef Noah Barnes

Recipe Type: Main Course

Serves: 4

Ingredients
  • Masalas:

    Fenugreek seeds - 1 tsp

    Cumin seeds - 1/2 tsp

    Coriander seeds - 1/2 tsp

    Pepper - 1 tsp

    For the masala paste:

    Small onions, quartered - 2 1/2

    Ginger - 1/2

    Cloves - 7

    Curry leaves - 10-12

    Small green chillies - 4-5

    Handful of coriander leaves

    Oil - 1/2 tsp

    Other ingredients:

    Pork - 1/2 kg

    Salt to taste

    Oil - 1 tsp

    Haldi - 1/4 tsp

    Red chilli powder - 1/2 tsp

    Mustard seeds - 1/4 tsp

    Curry leaves - 6-7

    Masala - 1 Tbsp

    Pork stock - 1/2 cup

    Masala paste - 1 tbsp

    Turmeric extract - 1 tsp

    Water - 4-5 cups

Red Rice Kanda Poha
How to Prepare
  • How To Prepare:

    1. Wash the pork with clean running water.

    2. In a clean pot, add 1/2 kg pork, water, salt and let it simmer for 40 minutes.

    3. In the meanwhile prepare the masala.

    For the masala:

    1. Take a pan, put it on slow flame. Add fenugreek seeds, cumin seeds, coriander seeds and pepper.

    2. Mix all the seeds well. Roast them, till it changes color.

    3. Once roasted, let them cool for a while.

    4. Powder the cooled mixture and use it as a masala. Keep the ready masala aside.

    For the masala paste:

    1. Heat a pan on slow flame. Add onions, ginger, cloves, curry leaves and small green chillies.

    2. Mix all of these well and cook till the onions turn golden brown.

    3. Once cooked, add a handful of coriander leaves and oil so that the ingredients don't stick to each other.

    4. Mix and remove from heat. Now grind this paste nicely. Keep aside.

    Final Preparation:

    1. Add oil in a pan. When it heats up, add mustard seeds, curry leaves and let them sizzle. Then add the above made masala paste and mix well.

    2. Then add half a cup of water, masala, half cup pork stock, haldi and red chilli powder.

    3. Once fried, add pork, turmeric extract and salt to taste. Mix well.

    4. Add 4-5 cups of water. Cover the pan and cook it till the pork is nice and tender.

    5. Once cooked garnish it with coriander leaves.

    6. Serve hot with steamed rice

Instructions
  • 1. Make sure that the pork is coated well with the masala.
Nutritional Information
  • Serving Size - 1 bowl
  • Calories - 1245 cal
  • Fat - 64 g
  • Protein - 36 g
  • Carbohydrates - 139 g
  • Sugar - 11 g
  • Dietary Fibre - 13 g
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