Join! 12 weeks for $1

Spicy Curry-Cumin Pork

4 to 6 Servings

3½ hours 30 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Portuguese influence in southern India explains the preponderance of pork in many of the region's stews. Mangalorean dukra maas was the inspiration for this spicy pork curry with tangy, fruity notes from tamarind pulp and the brightness of vinegar stirred in at the end. If you like chili heat, leave the seeds in the jalapeño and add an extra one or two. Serve with basmati rice.

4 to 6

Servings

Tip

Don’t use tamarind concentrate sold in a small plastic container. Though it is ready to use (no need to rehydrate and strain), its flavor is dull and drab. Instead, look for blocks of tamarind pulp; it's available in some well-stocked supermarkets, in Asian grocery stores and online.

3½ hours

30 minutes active

Ingredients

  • ½

    cup tamarind pulp (4 ounces)

  • 1

    tablespoon grapeseed or other neutral oil

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Charles H.

Looks wonderful, one question, does it really call for 5 lbs of pork shoulder? Thats almost 1lb or more per person for the recipe?