Pork Chilli Fry

Name: Pork Chilli Fry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g pork shoulder (boneless, cut into bite-sized cubes); 2 pcs onion (large, thinly sliced); 2 pcs tomato (medium, finely chopped); 3 pcs green chili (slit lengthwise); 2 inch ginger (julienned); 8 pcs garlic (cloves, finely chopped); 2 tbsp coconut oil; 2 tbsp kashmiri red chili powder; 1 pinch turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper (freshly ground); 1 tbsp tamarind paste; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

9/10

Tender chunks of pork slow-cooked with fiery spices and tangy tamarind until perfectly caramelized. This bold, dry curry from India's coastal regions is packed with heat and deep, savory flavor — a must-try for spice lovers and a perfect pairing with drinks or steamed rice.

PREP

20m

COOK

45m

SERVES

1 KATORI

474 cal

SERVINGS

METHOD · 9 STEPS

prep
Marinate the pork.
In a bowl, combine the pork cubes with turmeric powder, half the salt, and half the ginger and garlic. Mix well and set aside for 15 minutes.
fry · ~7 min
Sear the pork.
Heat coconut oil in a heavy-bottomed pan over high heat. Add the marinated pork and sear until browned on all sides, about 5-7 minutes. Remove with a slotted spoon and set aside.
TIPDon't overcrowd the pan — sear in batches if needed to get a good brown crust.
saute · ~12 min
Caramelize the onions.
In the same pan, add the sliced onions and a pinch of salt. Sauté on medium heat, stirring occasionally, until deep golden brown, about 10-12 minutes.
saute · ~10 min
Build the masala base.
1.Add the remaining ginger and garlic to the onions and sauté until fragrant (1-2 minutes).
2.Lower the heat and add the chili powder, cumin powder, and coriander powder. Sauté for 30 seconds until aromatic.
3.Add the chopped tomatoes and green chilies. Cook until the tomatoes break down and oil separates (5-6 minutes).
TIPKeep the heat low when adding the dry spices to prevent them from burning and turning bitter.
simmer · ~30 min
Slow-cook the pork.
1.Return the seared pork to the pan along with any resting juices.
2.Add the tamarind paste, the remaining salt, and water. Stir to combine.
3.Cover and simmer on low heat for 25-30 minutes until the pork is fork-tender, stirring occasionally.
fry · ~7 min
Fry until dry and glossy.
Uncover the pan, increase the heat to medium, and fry the pork for another 5-7 minutes, stirring continuously, until all the moisture evaporates and the masala coats the meat in a deep, dark glaze.
TIPThis final high-heat fry is what gives the dish its intense flavor. Don't skip it.
mix
Finish with garam masala and pepper.
Turn off the heat. Sprinkle the garam masala and freshly ground black pepper over the pork. Mix well.
rest · ~5 min
Rest briefly before serving.
Let the dish rest for 5 minutes to allow the flavors to meld.
garnish
Garnish with fresh coriander and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use pork shoulder with some fat for tenderness and flavor that won't dry out during slow cooking.
2
Sear the pork in batches if needed to get a deep brown crust, not steamed meat.
3
Caramelize the onions until truly deep golden for a richer masala base.
4
Keep the heat low when adding dry spice powders to avoid bitterness.
5
Stir occasionally while simmering so the tamarind masala doesn't scorch the pan bottom.
6
The final high-heat fry is essential — stop only when the masala clings to each piece in a glossy glaze.
7
Let the dish rest 5 minutes off heat so the garam masala and pepper perfume the meat fully.