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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Cut the pork shoulder into bite-sized cubes and set aside.

Step 2

Finely chop the onion, mince the garlic, grate the ginger, and slice the green chilies.

Step 3

Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.

Step 4

Add the chopped onion to the pan and sauté until golden brown, about 8 minutes.

Step 5

Add the minced garlic, grated ginger, sliced green chilies, and curry leaves to the pan. Cook for 2 minutes, stirring frequently.

Step 6

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.

Step 7

Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.

Step 8

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.

Step 9

Pour in the coconut milk and water. Stir well and bring to a simmer.

Step 10

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.

Step 11

Season the curry with salt to taste and cook uncovered for 5 more minutes to adjust the consistency, if needed.

Step 12

Garnish with fresh coriander leaves before serving.

Step 13

Serve hot with steamed rice, naan bread, or roti.

Nutrition Facts

Serving size	(1673.0g)

Amount per serving	% Daily Value*
Calories	1634.9

Total Fat 89.0g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 441.2mg	0%
Sodium 3286.2mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 14.7g	0%
Total Sugars 40.7g
Protein 128.4g	0%

Vitamin D 0IU	0%
Calcium 379.9mg	0%
Iron 14.3mg	0%
Potassium 3655.0mg	0%

*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.

Source of Calories

Fat: 49.3%

Protein: 31.6%

Carbs: 19.1%