Go Back
–+ servings
Curry in the pan made with pork and coconut.
Print

Pork Khudi Curry

Indian Pork Khudi curry is a traditional pork dish made with potatoes and a spice mix called 'bottle masala' that is served in Indian restaurants. This is the perfect meal to warm up with on a cold winter evening.
Course Dinner, Lunch
Cuisine East-Indian, Indian
Keyword Chicken, East-Indian recipes, khudi, potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 318kcal
Author Veena Azmanov

Equipment

  • Skillet
  • Cutting Board
  • Kitchen Knife
  • Wooden spoon

Ingredients

  • 1 kg Pork cut into pieces
  • 3 Potatoes Chopped
  • 2 tbsp Cooking oil
  • 3 tbsp Bottle masala (or curry powder)
  • 2 tbsp Tamarind
  • 1 tbsp Salt
  • 1/2 tsp Pepper

Spice paste / Masala

  • 2 cups Onions chopped
  • 4 Chillies green
  • 2 cups Fresh coconut grated
  • 2 inch Ginger
  • 8 cloves Garlic
US Customary - Metric

Instructions

  • Roast masala - In a frying pan, dry roast the freshly grated coconut until lightly toasted. Remove from the pan and set aside. In the same pan, dry roast the onions, chilies, ginger, and garlic. Transfer to a food processor or blender and blend until smooth. Set aside
    Pro tip - you may need 1/4 to 1/2 cup water to help grind everything to a smooth paste.
  • Brown mutton - In a pressure cooker over medium-high heat stir-fry the pork pieces in oil for two minutes until lightly browned on all sides. 
    Note - If you use an instant pot pressure cooker, use the saute mode. If you choose to make this on a stovetop, use a heavy-bottomed pan to prevent the meat from sticking as it takes longer to cook.
  • Add the ground masala paste and saute for 2 minutes. Then add the bottle masala saute for a minute more. 
    Pro tip - it is important to cook the spices until they are fragrant so don't make haste. If necessary add a few tablespoons of water to prevent it from burning at the bottom
  • Add a cup of water, season with salt and pepper. Then, add the chopped potatoes - make sure the potatoes are immersed in the water. 
    Pro tip - you may need to add a little more water to ensure the potatoes are completely submerged.
  • Stovetop pressure cooker - Cover the pressure cooker and cook on high for 30 to 35 minutes (about 5 to 6 whistles) Release pressure naturally.
    Instant pot - Press the cancel button to stop saute then close the lid and seal the vent. Press the pressure cooker button (on high) and set the timer for 25 minutes. Let pressure release naturally.
    Skillet - Cover and cook for 60 to 90 minutes on medium-low until the mutton is cooked and the potatoes are tender.  (mutton can take up to 2 hours to become soft)
  • Finally, add the vinegar - cook a minute more. Taste and adjust seasoning. 
  • Enjoy

Nutrition

Serving: 0g | Calories: 318kcal | Carbohydrates: 24g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 934mg | Potassium: 708mg | Fiber: 5g | Sugar: 6g | Vitamin A: 729IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 4mg