Indian · Dinner
Roasted Coconut Pork Curry
Bone-in pork shoulder chunks braised in a roasted coconut and onion gravy, deepened with toasted spices, ginger, garlic and dried chilies until the coconut turns nutty and dark brown. Ladled over steamed rice, the curry carries a smoky, layered heat balanced by tamarind and finished with fresh cilantro.
$5
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.1gProtein
32.8gFat
38.6gCarbs
6.9gSugar
6.1gFiber
690mgSodium
149mgChol
19.4gSat Fat
880mgPotassium
85mgCalcium
4.2mgIron
1.1mcgVitamin B12
4.5mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the pork shoulder into bite-sized chunks, pat dry with paper towel and set aside at room temperature.
2
Toast
In a dry skillet over medium heat, toast the desiccated coconut, coriander seed, cumin seed, black pepper, cinnamon stick and cardamom pods for 3-4 minutes until deep golden brown.
3
Blitz
Transfer the toasted coconut and spices to a small blender with the dried red chilies and 2 tablespoons water; blitz to a coarse dark paste.
4
Simmer
In a heavy pot with coconut oil, sauté the onion until softened, add ginger-garlic paste and turmeric for 1 minute, sear pork 4-5 minutes, stir in coconut paste and remaining water, cover and cook 45 minutes over medium-low heat until pork is fork-tender and gravy thickens, adding water if dry.
5
Finish
Stir tamarind paste into the curry over low heat for 2 minutes until fully dissolved, then spoon onto cooked rice and scatter fresh cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in pork shoulder
- 2/3 cup60g desiccated coconut
- 11 medium (110g) onion
- 44 dried red chilies
- 2 tsp2 tsp ginger-garlic paste
- 2 tsp2 tsp coriander seed
- 1 tsp1 tsp cumin seed
- 1/2 tsp1/2 tsp turmeric ground
- 1/2 tsp1/2 tsp black pepper
- 22 small (6cm) cinnamon stick
- 44 cardamom pods
- 2 tbsp2 tbsp coconut oil
- 1 tsp1 tsp tamarind paste
- 2/3 cup160ml water
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 1 1/3 cup200g white rice cooked for serving
