Pork and Pumpkin Curry - Pork Temperade
A delicious pork curry with pumpkin pieces made with coconut milk and mild spices.
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.