A beautifully plated dish of Mustard-Spiced Pork Curry, featuring tender pork pieces slow-cooked in a rich, mustard-infused curry sauce. The dish has a deep golden hue with hints of turmeric, cumin, and black mustard seeds. Garnished with fresh coriander and a drizzle of mustard oil, it is served in a rustic ceramic bowl. Accompanied by fragrant basmati rice and warm naan, the bowl rests on a wooden table with soft, warm lighting enhancing the inviting and flavorful presentation.

Mustard-Spiced Pork Curry

A bold and flavorful pork curry infused with roasted mustard spices, aromatic curry leaves, and a rich tomato-based sauce.
Portions:4
Preparation Time: 30 minuten
Cooking Time:1 uur
marinating time 2 uur
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Equipment

  • Cast-iron frying pan
  • Coffee grinder or spice grinder
  • Large lidded non-stick pan
  • wooden spoon

Ingrediënten

For the mustard spice mix:

  • 2 tbsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • 1 tsp whole fenugreek seeds
  • 1 tsp whole brown mustard seeds
  • 1 tsp whole black peppercorns
  • 2 whole dried hot red chillies
  • 5 whole cloves

For the pork:

  • 550 g boneless pork shoulder cut into 2.5 cm cubes
  • 1 tbsp fresh ginger peeled and finely grated
  • 6 garlic cloves peeled and crushed to a pulp
  • tsp salt
  • ¼ tsp ground turmeric
  • 3 tbsp corn oil or peanut oil
  • ½ tsp whole mustard seeds
  • 15 –20 fresh curry leaves if available
  • 255 g tomatoes peeled and finely chopped

Instructies

  • To prepare the mustard spice mix, heat a cast-iron frying pan over medium heat.
  • Add all the whole spices and stir-fry until they darken slightly and release a roasted aroma.
  • Let them cool, then grind them finely in a spice grinder.
  • Store extra spice mix in an airtight jar for future use.
  • Rub the pork cubes with ginger, garlic, salt, and turmeric.
  • Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
  • Heat the oil in a large, lidded non-stick pan over medium-high heat.
  • Once hot, add the mustard seeds.
  • When they start popping, immediately add the curry leaves, followed by the pork and its marinade.
  • Stir-fry for a minute, then cover and cook for 5 minutes, stirring occasionally.
  • Sprinkle in 5 teaspoons of the mustard spice mix and stir for a minute.
  • Add the chopped tomatoes and cook until they become pulpy, about 2 minutes.
  • Pour in 250 ml of water, bring to a boil, then reduce the heat.
  • Cover and simmer for 50–60 minutes, stirring occasionally, until the pork is tender.
  • Check for salt and adjust seasoning before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with steamed basmati rice and dark leafy greens for a balanced meal.
Wine Advice:
A full-bodied red wine, such as Shiraz or Zinfandel, complements the rich, spicy flavors of this dish.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 10 g | Protein: 32 g | Fat: 24 g | Fiber: 3 g | Sugar: 5 g | Salt: 1.3 g
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Recipe Category Curry / Main Dish / Pork
Country India
Season: All seasons
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