Spiced Pork Curry with Tamarind — Pork Bafat
A Mangalorean Catholic pork curry slow-cooked in a roasted-spice and tamarind paste with vinegar, onion, and a fragrant warming finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast coriander seeds, cumin seeds, peppercorns, fennel seeds, cloves, and cinnamon in a dry skillet over medium heat 2 minutes until fragrant. Cool, grind to powder. Mix with Kashmiri chilli powder, cayenne, turmeric, garlic, ginger, tamarind paste, vinegar, salt, and 1/4 cup water into smooth paste. Rub two-thirds over pork pieces; marinate 10 minutes. Chop onions and tomatoes finely.
Saute
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add bay leaves and onions; cook 8 minutes, stirring, until deep golden brown. Add tomatoes, cook 3 minutes on medium-low mashing until they break down and oil beads.
Sear
Add marinated pork and remaining bafat paste to saucepan. Sear 5 minutes over medium-high, stirring, until pork edges colour and masala darkens.
Braise
Pour in 500ml hot water and stir in jaggery. Cover, reduce heat to low, simmer 35 minutes stirring once until pork is fork-tender and gravy is thick and glossy.
Reduce
Uncover and simmer on medium 3 minutes if gravy is loose, until it coats the meat in a deep mahogany glaze. Rest 2 minutes off heat.
Plate
Transfer to a serving bowl, garnish generously with fresh coriander, and serve alongside sannas, neer dosa, or basmati rice with garlic pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.