Smoky Pork Curry with Bamboo Shoots — Naga Pork Curry
A Northeast Indian Naga-style pork curry with bamboo shoot, smoked chillies, and ginger, slow-cooked into a smoky, lightly tangy gravy.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat pork dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Soak smoked chillies in 6 tbsp hot water 10 minutes, chop. Finely chop onions and tomatoes. Julienne fresh ginger, slice garlic. Measure all spices and prepare ginger-garlic paste, coriander, and mint.
Sear
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add pork, sear 6 minutes turning until edges are deeply browned. Remove and set aside.
Saute
Lower heat to medium, add chopped onions, cook 7 minutes stirring until deep golden brown. Add ginger-garlic paste, julienned ginger, and sliced garlic; cook 1 minute until raw smell fades.
Bloom
Add soaked smoked chillies with soaking liquid, kashmiri chilli powder, black pepper, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Stir 30 seconds to bloom spices, then add chopped tomatoes.
Simmer 1
Cook tomatoes 3 minutes on medium-low, mashing, until broken down and oil beads. Return pork with juices, add 500ml hot water, stir, cover, simmer on low 25 minutes stirring once, until pork is nearly fork-tender.
Simmer 2
Add bamboo shoot, cover, simmer 6 minutes on low until pork is fork-tender and bamboo shoot is heated through. Uncover, reduce on medium 2 minutes if gravy is too loose. Stir in garam masala off heat, rest 2 minutes covered.
Plate
Garnish with fresh coriander and mint. Serve with steamed rice, lemon wedges, garlic pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.