Spicy and Tangy Goan Pork Curry

Ingredients

• 500g (1.1 lb) boneless pork, cut into cubes 500g (1.1 lb) boneless pork, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2-3 green chilies, slit lengthwise 2-3 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 dried red chilies, soaked in warm water 10-12 dried red chilies, soaked in warm water
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, make a paste by grinding soaked red chilies, garlic, ginger, cumin seeds, and mustard seeds.
2. 2.
   Marinate the pork cubes with the spice paste, turmeric powder, and salt. Let it marinate for at least 30 minutes.
3. 3.
   Heat oil in a deep pan or a pressure cooker over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the marinated pork cubes and cook until they are browned on all sides.
5. 5.
   Add the slit green chilies, tamarind paste, and vinegar. Mix well.
6. 6.
   If using a pressure cooker, add 1/2 cup of water and pressure cook for 15-20 minutes or until the pork is tender. If using a regular pan, add 1 cup of water, cover, and simmer for 45-60 minutes until the pork is tender.
7. 7.
   Once the pork is cooked, adjust the seasoning if needed and garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Pork — Choose lean and tender cuts of pork for the best results. Trim any excess fat before marinating.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more dried red chilies to the spice paste.
• Adjust the amount of tamarind paste and vinegar according to your preference for tanginess.
• Allow the pork to marinate for longer, preferably overnight, for more intense flavors.
• If you prefer a thicker curry, simmer the cooked pork without the lid for a few extra minutes to reduce the sauce.
• Leftovers taste even better the next day as the flavors develop further.

Serving advice

Serve the Spicy and Tangy Goan Pork Curry hot with steamed rice or crusty bread. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Sprinkle some chopped coriander leaves on top for an appealing visual contrast.