Curry leaves and chillies are 2 of the hallmark ingredients used in the southern states of India. Chilli Pork with Curry Leaves is a recipe from the state of Andhra Pradesh, where the hottest chillies, known as guntur after the region where they’re produced, are grown in abundance.
Recipe from “Best Ever Indian Cookbook” by Baljekar, Fernandez, Husain & Kanani
- 2 tbsp vegetable or sunflower oil
- 1 large onion, peeled, halved and finely sliced
- 2 cm pc fresh root ginger, grated
- 4 garlic cloves, peeled and crushed
- 12 curry leaves
- 3 tbsp extra hot curry paste or 4 tbsp hot curry powder
- 1 tbsp chilli powder
- 1 tsp 5-spice powder
- 1 tsp ground turmeric
- 900g lean lamb, beef or pork, cut into chunky cubes
- 175ml coconut milk
- salt, to taste
- red onion, finely sliced – to garnish
|Prep time||15 mins|
|Cook time||±60 mins|
|Total time||±75 mins|
- Heat oil in a karahi or wok or a large pan.
- Fry onions, ginger, garlic and curry leaves till onion’s soft and translucent, abt 10-15 mins.
- Add curry paste or powder, chilli and 5-spice powder,turmeric and salt. Stir well.
- Add meat and stir well over a medium heat to seal and evenly brown meat pieces. Keep stirring till oil separates. Cover karahi or wok or pan and cook for abt 20 mins.
- Stir in coconut milk and simmer, covered, till meat’s cooked, abt 10 mins. Towards the end of cooking, uncover karahi or wok or pan to reduce excesss liquid and sauce has thickened.
- Garnish with onions and serve with rice or any Indian bread and with fruit raita, for a cooling effect.
We had our Chilli Pork with Curry Leaves with steamed white rice, potatoes in red sauce and chilli & mustard flavoured pineapple..
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