Pork Korma is a delightful and flavorful South Indian dish with roots in Goa, known for its rich culinary heritage and fusion of Indian and Portuguese flavors. This mouthwatering Pork Korma recipe features tender pork chunks cooked in ghee or fresh butter, resulting in a curry that is bound to ignite your taste buds with its irresistible taste.
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While pork is the star ingredient in this Pork Korma recipe, it can be customized to suit different dietary preferences and tastes. If you’re not a pork lover or prefer to use an alternative protein, you can easily substitute it with chicken, beef, or even fish, allowing you to enjoy the essence of this delectable dish in a way that suits your preferences.
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When replacing pork with chicken, opt for boneless chicken chunks or even chicken thighs for tender and juicy results. Similarly, if using beef, choose cuts that are suitable for slow cooking, such as stewing beef, to ensure they become tender and flavorful.
For those who prefer seafood, you can experiment with using fish fillets like white fish or firm-textured fish such as salmon. The delicate flavors of the fish will blend beautifully with the aromatic spices and coconut milk, creating a unique twist on the traditional Pork Korma.
Regardless of the protein you choose, the process and spices remain the same, allowing you to enjoy the robust flavors and creamy texture of the Korma sauce. The combination of spices, coconut milk, and the slow-cooked meat creates a harmonious balance of flavors that will tantalize your taste buds and leave you craving for more.
Feel free to explore and experiment with different protein options to suit your dietary preferences or to cater to the tastes of your guests. The versatility of this dish allows you to create a customized culinary experience while still capturing the essence and deliciousness of the original Pork Korma recipe. So go ahead and get creative with your choice of protein while savoring the delightful flavors of this mouthwatering South Indian curry.
Prep Time – 15 Minutes
Cook Time – 60 Minutes
Yield – 4
Difficulty Level – Easy
- 2 pounds pork (cut in chunks)
- 2 large onions (thinly sliced)
- 5 to 6 tomatoes (chopped)
- Salt as needed
- Black pepper as needed
- 3 to 4 garlic cloves (minced)
- 1 cup yogurt
- 1-inch ginger piece (grated)
- 1 teaspoon cumin powder
- 1 teaspoon dried coriander
- ½ teaspoon turmeric powder
- 2 cinnamon sticks
- 2 bay leaves
- 4 cloves
- 1 black cardamom
- 2 tablespoons butter
- 2 tablespoons fresh cream
- Water as needed
- Heat butter in a pan and add onions, sauté for 4 minutes or until translucent then add garlic paste, cumin powder, bay leaves, cinnamon stick and cloves and again sauté for 1 more minutes or until all of the spices are beautifully roasted and leaves its aroma.
- Now add pork pieces, turmeric powder, dried coriander, ginger, chopped tomatoes, black cardamom, salt and black pepper and cook for 4 to 5 minutes. Now add enough water to cover the pork pieces, cover the lid and bring to boil at high. Cook for about 10 minutes at high then slow down the heat and cook at medium-low for about 50 minutes or until the pork is tender and ready. Keep checking the water level and if the water dried add more. (You can also cook the pork in the pressure cooker, which will save you half of the time and you can cook it within 15 minutes).
- Uncover the pan and add yogurt. Cook for further 5 to 7 minutes or until the gravy thickens then finally add cream and cook for 2 more minutes.
- Take out in a serving dish, garnish with chopped parsley and serve with naan.
Serve the delicious Pork Korma hot with steamed rice or naan bread. The succulent pork combined with the aromatic blend of spices and the creamy coconut milk creates a harmonious flavor profile that will leave you craving for more.
Enjoy the explosion of flavors and the culinary delights of this South Indian Pork Korma recipe, a testament to the rich culinary heritage of Goa and its fusion of diverse influences.