Pork Curry Pandi Kari Recipes

PORK CURRY RECIPE (KERALAN PANDI)

Pork Curry Recipe (Keralan Pandi) image

This wonderfully warming pork curry recipe is as tasty as it looks. It's made with tender strips of pork loin steak and flavoured with fennel, turmeric and coconut milk, with a fresh hit of crunchy green beans.

Provided by Hari Ghotra

Time 30m

Number Of Ingredients 18

Ingredients

750 g pork loin steak or fillet (room temperature)
2 tbsp vegetable oil (canola oil) (or coconut oil)
1 tsp fennel seeds (leave out, if preferred)
2 dried red chillies (remove, if preferred)
2 onion (finely diced)
5 cloves garlic (minced)
1 pinch sea salt
1 pinch freshly ground black pepper
1 tsp ground turmeric
400 g canned chopped tomatoes
1 fresh green chilli (chopped)
1 tbsp fresh root ginger (grated)
2 tsp ground cumin seeds (or cumin powder)
1 tsp ground coriander (or coriander powder)
200 g canned coconut milk (low fat, if preferred)
100 g green beans (trimmed)
1 handful fresh coriander (cilantro) (leaves only, chopped)
1 lime

Steps:

Place a wide, large saucepan or large frying pan over a medium heat and add the oil. Once hot add the whole fennel seeds and red chillies (if you are using them).
Add the onions and sauté until they start to brown. You'll probably need to lower the heat to ensure they brown gently rather than stir fry.
Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.
Add the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir over a medium-high heat.
Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.
Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minuets.
Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.
When cooked through, check the seasoning and add the coriander leaves (fresh cilantro leaves), and a squeeze of lime. Serve with plain rice.

Nutrition Facts : Calories 491 kcal, Carbohydrate 21 g, Protein 46 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 118 mg, Sodium 275 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

SPICY PORK CURRY

Spicy Pork Curry image

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

Provided by Lillithmaximus

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2 ½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g

PORK CURRY (PANDI KARI)

PORK CURRY (PANDI KARI) image

Categories Soup/Stew Pork Stew Healthy

Yield 8 cups

Number Of Ingredients 26

Ingredients

Dry masala ingredients
2 T. ground cardamom
2 (or more) dried red chile peppers
1/4 cup coriander seeds
2 T. cumin seeds
2 t. black mustard seeds
1 t. black peppercorns
1 t. ground turmeric
1 t. cinnamon (or equivalent piece of cinnamon stick)
1 t ground nutmeg
1 tsp salt
Note: If you don't have cumin or coriander seeds, use the ground variety. Black mustard seeds are available online and in Indian groceries, and are much more pungent than the yellow variety.
Wet masala ingredients
1 small onion, coarsely chopped
about one-inch piece of peeled fresh ginger, sliced thinly
3 large cloves garlic, peeled
1 (or more) fresh hot green chiles, such as serrano or Thai
1/2 cup coconut milk
1/4 cup tamarind paste or concentrate (available online or in Asian markets)
1 pound red potatoes, cut into small chunks
2- 2 1/2 lbs boneless pork, all visible fat trimmed, cut into 1" pieces
1 cup water
2 T. finely chopped cilantro
1 cup frozen peas
2 T. vegetable or peanut oil
1 medium onion, finely chopped

Steps:

1. Prepare the dry masala. Roast the whole spices in a small skillet over medium heat until the seeds are a few shades darker and the aroma comes up, about 2 minutes. Let cool, then grind in a spice grinder with the remaining dry masala ingredients. 2. Prepare the wet masala. Put all the ingredients in a food processor or blender and grind until smooth. Mix in the dry masala and process again, adding up to 1/4 cup of water, to make a smooth paste. 3. Heat the oil in a large saucepan over moderately high heat and brown the chopped onion and potato chunks for about 10 minutes, stirring frequently to brown all sides. Remove from pan. 4. Dry the pork pieces carefully. Add them to the pan in batches, being sure not to crowd the pan, and brown on all sides. Remove each batch after browning. 5. Reduce the heat to medium-low and add the masala. Pour the water in the blender or processor bowl to rinse it out and add it to the pan. Cook, stirring frequently, until the masala turns golden. Return the pork, onions and potatoes to the pan, cover, and simmer until the pork and potatoes are tender and the sauce is very thick, about 30 minutes. About 2 minutes before serving, add the frozen peas. Transfer to a serving dish, garnish with the cilantro, and serve. Nutritional information, per 1-cup serving: 297 calories, 10 grams fat, 81.2 mg cholesterol, 125.3 mg sodium, 17.6 grams carbohydrates, 3 grams fiber, 3 grams sugar, 34.2 grams protein.

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