Turmeric Pork Curry

By: Chandra Ram

Turmeric Pork Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
20 min
cook icon Cook Time
41 min

serving icon 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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