Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

September 29, 2009

PORK CURRY

1 kg pork cut into medium size pieces 3 large onions sliced finely 2 teaspoons chilly powder 1 teaspoon tumeric […]

1 kg pork cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon tumeric powder
2 tablespoons oil
Salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
Wash the pork and boil with a little salt and 1 cup water till tender.
Heat oil in a pan and fry the onions lightly.
Add the garlic paste.
Saute for about 5 minutes on medium heat.
Add the chilly powder, turmeric powder, cinnamon, cloves, cardamom and salt.
Now add the cooked pork along with the remaining soup and simmer for about 10 minutes till the gravy thickens.
Serve with bread or rice.

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Article written by Bridget White-Kumar
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