PORK TEMPERADE is an East Indian Pork and Pumpkin Curry. We make this curry with the Temperade Spice mix.
Pork meat on bones is ideally used for this simple and delicious pork curry recipe.
In this recipe, whenever I refer to pumpkin, it is bottle gourd/doodhi. Pumpkin is not a much-favoured vegetable when this vegetable is added to the curry it gets very flavourful.
Pumpkin/Doodhi is added to many of our East Indian curries of meats or prawns and also cooked on its own like in Pumpkin/Doodhi Foogath.
Pork and Pumpkin Curry Recipe (Pork Temperade)
Simple yet delicious pork curry and pumpkin (bottle gourd)/doodhi is a dish with very few spices and coconut milk.
The chunks of pumpkin (bottle gourd)/doodhi in the pork curry absorbs the flavours of the spices and the meat and is absolutely divine. You will enjoy eating the pumpkin pieces from this curry, use more of it for this curry.
This pork and pumpkin curry can be enjoyed with rice and makes a wonderful meal. You could also make this recipe and enjoy it with bread or even rice Rotis. Moreover, it is low on spices and makes a wonderful weeknight dinner recipe too.
Ingredients for Pork and Pumpkin Recipe
PORK WITH BONES – For this curry, you will need pork meat on bones, but boneless meat will also work fine. But I prefer to use meat on bones as the juice from the bones gives the much-needed flavour to the pork curry. Cut the pork meat into medium pieces and apply salt and allow it to marinate for 15 – 20 minutes.
PUMPKIN (BOTTLE GOURD)/DOODHI – In the meanwhile, peel the bottle gourd/doodhi and cut into big pieces and keep aside. Also, extract the coconut milk and separate the thick and thin milk.
COCONUT MILK – Coconut milk gives a lovely creamy texture to the Pork Curry. Use milk of one small coconut or the coconut milk powder also works fine for this recipe.
You could also substitute fresh coconut for coconut milk in this recipe. For this blend half a cup of grated coconut with water and add it to the curry.
How to cook Pork and Pumpkin Curry
- Heat 2 – 3 tbsp oil in a vessel. Slice 3 medium onions and fry till the onions are translucent.
- Add the chopped, ginger, garlic, and green chillies and fry for another 2 – 3 minutes till the raw smell of ginger and garlic vanishes.
- Now combine the Temperade spice masala powder and the pork meat and fry for a few minutes.
- Add approx 300 ml water and cook till the meat is tender.
- Add in the pumpkin pieces and salt to taste. Also, add the thin coconut milk and cook further till the pumpkin/bottle gourd is tender. If using freshly grated coconut then add water instead of thin coconut milk.
- Now extract the juice of a lemon-sized tamarind ball in warm water and add it to the pork curry. Now also add the thick coconut milk or the ground coconut paste. Simmer the pork and pumpkin curry for a minute or two and then switch off the flame.
Temperade Spice Masala Powder
- 6 – 7 Red Chillies
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1/2 tsp Peppercorns
Blend these spices into a fine powder and add it to the pork and pumpkin curry.
Serving Suggestions
Serve Pork and Pumpkin curry as a main course dish. This curry is best eaten for your midday meal with rice or Rotis.
If you love pork then you must also try
Pork and Pumpkin Curry – Pork Temperade
Ingredients
- 500 grams Pork meat on the bones cut into pieces
- 500 grams Bottle Gourd/Doodhi
- 3 medium Onions sliced
- 1 inch Ginger chopped
- 1 pod Garlic chopped
- 3 – 4 Green chillies, slit or chopped
- Juice of 1 small coconut separate the thin and thick coconut milk.
- one lemon sized tamarind ball extract juice in half a cup of warm water
- Salt to taste
- 2 – 3 tbsp Oil
Temperad Masala (to be powdered)
- 6 – 7 Dried Red Chillies
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- ½ tsp Peppercorns
- ½ tsp Turmeric powder
Instructions
- Apply salt to the pork meat and set aside for atleast 15 minutes and then rinse well.
- Peel and cut the pumpkin/doodhi into big pieces.
- Heat oil in a vessel and add the sliced onions. When onions are translucent add the chopped ginger, garlic and green chillies and stir for a few minutes.
- Now add the temperad masala and mix well. Sprinkle a little water so that the masala does not burn.
- Add the washed pork meat and fry for a few minutes and then add water and let the meat cook till done.
- When the meat is almost done, add the pumpkin pieces and the thin coconut milk and cook till the pumpkin is soft. Add salt to taste.
- Add the tamarind pulp and finally the thick coconut milk. Let the curry come to a boil and then switch of the flame.
Notes
- Extract coconut milk and separate the thin and the thick milk. Approx. 2 cups of thin coconut milk and 1 cup of thick coconut milk.
- Add water while cooking, if you need more gravy.
- For tamarind pulp, take a lemon sized ball of tamarind and soak in luke-warm water and then extract the pulp.
- Add more chillies if you want your curry to be spicier.
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