Angamaly Pork Fry
For nearly 17 years, I've nurtured this small corner, witnessing both peaks and valleys. Currently, it's in a somewhat stagnant phase, to be frank with myself. Angamaly Pork Fry, a traditional Kerala pork recipe, involves slow-cooking the meat with spices and vinegar. This flavorful dish is ideally enjoyed with rice or appam.
Ingredients
- 1 kilo Pork, cut into bite size pieces (measured after cleaning)
- 20-25 Shallots/pearl onion (crushed)
- 20-25 Garlic, I used small Indian variety (chopped)
- 1 medium piece Ginger (chopped)
- 1 tsp Fennel seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Mustard seeds
- 1/2 tsp Whole black pepper
- 4 Cardamom
- 4 Cloves
- 1 small piece Cinnamon
- 1 medium Onion, sliced
- 2.5-3 tbsp Coriander powder
- 2.5 tbsp Kashmiri chilli powder
- 1/2-1 tsp Turmeric powder
- 2 medium Tomatoes, chopped
- 2 tbsp Vinegar
- 1/2 cup Hot water
- 2 tbsp Coconut oil
- Salt
- Curry leaves
Instructions
- Crush together chopped ginger & garlic, fennel, cumin, mustard seeds, cardamom, cloves, cinnamon and black pepper in a mortar and pestle, till it's almost a fine powder.(refer notes).
- Heat oil in a wide pan or manchatti (clay pot). Add crushed shallots, ginger and garlic. Cook till it begins to brown.
- Add sliced onion and cook till it becomes golden brown.
- Add crushed whole spices. Cook for 2-3 mins or till the raw smell goes.
- Add turmeric, kashmiri chilli powder and coriander powder. cook for 3-4 mins or till the oil starts appearing.
- Add chopped tomatoes, salt and curry leaves. Cook till tomatoes soften a bit.
- Add cleaned pork pieces and vinegar. Mix well. Make sure the pork pieces are coated well with masala.
- Add 1/2 cup hot water, bring it to boil, reduce flame to lowest and cook till the pork is done. It takes around 1 – 1.5 hours for the pork to cook on lowest flame.
- Check for seasoning and add more salt/pepper, if required. Add a few curry leaves as well. Let the curry rest for half an hour for the flavors to settle in.
Notes
- You can also crush ginger & garlic and the spices in a mixie as well.
- I cooked in manchatti, but you can pressure cook it as well. If using pressure cooker, after first whistle, pressure cook for 3-4 whistles on low-medium flame. Let the pressure drop naturally and open the cooker.
- The curry tends to darken in colour as it rests.
- You can serve it with rice, Appam, Chapathi etc;
Tried this recipe?Let us know how it was!