Pork Madras
Dive into the rich and aromatic world of Indian-inspired cuisine with this Pork Madras recipe, a tantalizing fusion of bold spices and creamy coconut milk. Tender cubes of pork shoulder are slow-simmered in a fragrant blend of ground cumin, coriander, turmeric, and garam masala, enhanced by fresh ginger, garlic, and fiery green chilies. The addition of curry leaves and creamy coconut milk creates a luxuriously layered sauce, while chopped tomatoes provide a tangy balance. Perfectly paired with steamed rice or warm naan, this hearty curry is ideal for a comforting meal on any night of the week. With a prep time of just 20 minutes followed by an hour of simmering magic, this dish serves four and promises a deeply satisfying burst of flavor in every bite. Keywords: pork madras, Indian curry, coconut milk, spicy pork recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 2 tablespoons vegetable oil
- 1 large onion
- 4 garlic cloves
- 2 tablespoons fresh ginger
- 2 green chilies
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground paprika
- 1 teaspoon garam masala
- 10 leaves curry leaves
- 400 grams canned chopped tomatoes
- 200 milliliters coconut milk
- 200 milliliters water
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves
Instructions
Cut the pork shoulder into bite-sized cubes and set aside.
Finely chop the onion, mince the garlic, grate the ginger, and slice the green chilies.
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the chopped onion to the pan and sauté until golden brown, about 8 minutes.
Add the minced garlic, grated ginger, sliced green chilies, and curry leaves to the pan. Cook for 2 minutes, stirring frequently.
Stir in the ground cumin, coriander, turmeric, red chili powder, paprika, and garam masala. Cook for 1 minute to toast the spices and release their flavors.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
Add the cubed pork to the pan and stir to coat the meat in the spice mixture. Cook for 5 minutes, allowing the pork to brown slightly.
Pour in the coconut milk and water. Stir well and bring to a simmer.
Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 45 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
Season the curry with salt to taste and cook uncovered for 5 more minutes to adjust the consistency, if needed.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice, naan bread, or roti.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 40.7 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3655 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
