Pork curry with yoghurt and chillies

    1 hour 20 min

    Traditional pork curry similar to the Kerala recipes but this recipe uses yoghurt as the souring ingredient instead of tamarind. It is flavoured with chilli and fenugreek.

    London, England, UK
    16 people made this

    Makes: 1 pork curry

    • For the marinade
    • 1 teaspoon fenugreek powder
    • 1/2 teaspoon cumin powder
    • 3/4 teaspoon chilli powder, to taste
    • 3/4 teaspoon turmeric powder
    • 1 teaspoon ground coriander
    • 4 tablespoons Greek yoghurt
    • 2 boneless pork steaks, cut into chunks
    • For the curry
    • 4 green cardomom pods
    • 4 cloves
    • 1/2 small cinnamon stick
    • 4 to 5 tablespoons sunflower or vegetable oil for frying
    • 1 onion, finely chopped
    • salt to taste
    • 3 to 4 cloves garlic
    • 2cm fresh root ginger
    • 2 small green chillies, minced
    • 2 whole large mild chillies, minced

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

      For the marinade:

    1. Stir all the powdered spices and the fenugreek with the yoghurt in a bowl. Add the pork chunks and mix till the meat is evenly coated. Leave to marinate in the fridge for a few hours or overnight.
    2. For the curry:

    3. Fry the cardamom, cloves and cinnamon in the oil for 1 to 2 minutes to flavour the oil, then remove and add the chopped onion.
    4. Fry the onion till it begins to cook down a little. Add salt, turn the heat down then cover and fry gently until the onion has cooked right down and has released the oil, about 15 minutes. Check frequently to make sure the onion is not burning.
    5. In the meantime put the garlic and ginger in a blender with 1 to 2 tablespoons water and blend to a paste.
    6. When the onions are ready add the ginger garlic paste and fry for a further 5 minutes until thickened. Add the pork with the marinade and the chillies. Add 150ml water and bring to the boil. Cook for 5 minutes then turn down to a simmer. Cover and simmer till the pork is tender, about 30 minutes. Remove the lid and simmer for few more minutes to thicken the gravy.


    Fenugreek powder is also known as methi powder. Try to find pork chops without too much fat on them. When using cardomom pods, open them up a little so the seeds can come out and add to the flavour. If you do not want to make the paste from scratch, you can use a tablespoon or two of ginger and garlic paste from a jar. When incorporating a raw meat marinade into a dish, it is important to bring the mixture to the boil for 5 minutes to kill of any potential bacteria.

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