Jharkhand Pork Curry
Country pork (raised by tribal communities) cut into thick pieces and cooked with mustard oil, onion, garlic, ginger, tomato, and a minimal blend of whole spices — earthier and less complex than any restaurant pork curry, the tribal preparation emphasises the clean flavour of the meat over masala. A daily protein for Santali, Munda, and Ho households.
Cuisines
Jharkhand
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 45 min
Total: 65 min
2-3 servings
Ingredients
| 500 grams | pork, cut into cubes |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 2 pieces | bay leaves |
| 2 pieces | dry red chilies |
| 1 cup | onion, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 2 teaspoons | coriander powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 2 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke.
- 2 Add cumin seeds, bay leaves, and dry red chilies. Sauté for a few seconds until aromatic.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
- 5 Add the pork cubes and sauté on medium heat until they are browned on all sides.
- 6 Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for another 5 minutes.
- 7 Pour in the water and bring the curry to a boil.
- 8 Reduce the heat, cover, and let it simmer for 30-35 minutes or until the pork is tender.
- 9 Sprinkle garam masala and stir well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the pork in yogurt and spices for an hour before cooking.