The addition of coconut milk in this curry gives the sauce a creamy texture and a delicious soft spiciness quite different to the sharper “zinginess” of the Indian Green Pork Curry recipe, although there are similarities to marinating the pork in vinegar.
Traditionally it a dish that the Syrian Christians, who eat pork, serve at special occasions. The history of the ongoing “survival” of this group of Christians thought to date back to AD52 in Kerala is interesting. Here’s a bit of background Syrian Christians in Kerala
My version is adapted to use leaner pork shoulder instead of pork belly and only involves cooking for about an hour.
Kerala is also famed for it’s spices including black pepper and tamarind which are widely used in Keralan cooking and I have added to this recipe. If you haven’t used tamarind before here’s a good how to guide Cooking with Tamarind
Preparation time: 30 minutes Cooking time:1 hour
Ingredients:
- 500g pork shoulder cut into medium sized cubes
- 2-3 handfuls of green beans
- 3 cloves of garlic and equal amount of peeled ginger
- 1 onion finely diced
- 1/4 cup of white vinegar
- 1/2 cup of tomato passata or diced tinned tomatoes
- 1 tablespoon of cracked black pepper
- 1 1/2 teaspoons of salt
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1/2 teaspoon of red chilli powder or cayenne
- 2 tablespoons vegetable oil (coconut oil would be most authentic)
- 3 dried chillies (exclude these for a milder version)
- 2 teaspoons cumin seeds
- Large handful of curry leaves(optional)
- 4 green cardamom pods
- 1 stick of cinnamon bark (1/2 small quill)
- 1/2 teaspoon of fenugreek seeds(optional)
- 25g tamarind pulp soaked in 1/2 cup of warm water until dissolved or 1 teaspoon of tamarind concentrate dissolved in half a cup of warm water
- 1/2 cup of coconut milk
- Coriander to garnish
1. Put pork into bowl and add black pepper, salt, cummin powder(not seeds), turmeric powder and chilli powder. Add vinegar and tomato, mis thoroughly and set aside for at least 25 minutes.
2. Chop onion finely.
3. Peel garlic and ginger and pound into a paste in a mortar and pestle.
4. Top and tail green beans and slice very finely on an angle.
5. Heat oil in a casserole pot over medium heat, add cummin seeds, dried chillies, cardamom pods, curry leaves and heat until fragrant.
6. Add onions and cook gently until transparent then add fenugreek seeds if using, ginger and garlic paste and mix through onion mixture.
7. Add pork to onion mixture and cook for about 5 minutes on medium heat, stirring regularly until pork is sealed – without allowing to burn or stick to the pot, add some after if needed.
8. Add tamarind water, and 1/2 cup or more of boiling water to just cover the pork mixture and simmer for 40 minutes. Keep an eye on the curry to make sure it isn’t sticking at the bottom and add a little additional water if needed along the way.
9. after 40 minutes, then add coconut milk and cook for a further 15 minutes until the sauce has thickened to a creamy consistency. The pork should be tender and cooked by now. Taste to check if additional salt is needed.
10. Add the finely sliced green beans and cook for 5-10 minutes until tender.
11. garnish with chopped coriander and serve with white basmati rice, dhal, mango chutney and salads.
