Turmeric Pork Curry

When I was a kid, coconut was the gateway for me to try just about any Indian dish, and I firmly believe that rule applies to adults, too. This recipe is perfect for people who are afraid to try Indian food; it’s gently spiced, creamy and impossible not to love. I serve it over rice so I can soak up every bit of the sauce.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, boneless pork shoulder, Chandra Ram, coconut oil or ghee, contributed, cook 41 min, curry leaves, easy, fresh cilantro leaves, full fat coconut milk, garlic, ginger, gluten free, green thai chile, ground cumin, ground turmeric, indian, kashmiri chili powder, kosher salt, main course, onion, prep 20 min, pressure cook, sauté, water

Prep Time

20 min

Cook Time

41 min

Servings

6 servings

Ingredients

3 tbsp coconut oil or ghee
2 onion
2 tsp kosher salt
2 tsp ground cumin
1 tbsp ground turmeric
1/2 tsp kashmiri chili powder
1/4 cup Ginger
4 cloves garlic
10 curry leaves
1 green thai chile
1/2 cup Water
1 1/2 lbs boneless pork shoulder
14 ounces full fat coconut milk
1/2 cup fresh cilantro leaves

Instructions

Using the Sauté function on High, heat the coconut oil for about 1 minute, until shimmering. Add the onions and cook for about 4 minutes, stirring occasionally, until softened.
Stir in the salt, cumin, turmeric and chili powder; cook for 1 minute, until fragrant. Add the ginger, garlic, curry leaves, and chile; cook for 2 minutes, until fragrant. Stir in the water, using a wooden spoon to scrape up all the browned pieces from the bottom of the pot. Stir in the pork and coconut milk.
Secure the lid and cook on high pressure for 30 minutes.
Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the lid and, using the Sauté function on Low, simmer the sauce for about 3 minutes, or until it thickens a bit; it should be pretty creamy. Taste and add more salt if needed. Stir in the chopped cilantro and serve.

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