dinner

Madras Pork Curry over Rice

A bold and aromatic Madras-style pork curry built from a homemade spice blend of coriander, cumin, turmeric, and chili. Pork shoulder is slow-simmered with onions, garlic, ginger, tomatoes, and coconut milk until tender and deeply infused with warm spice. Finished with lime and fresh herbs, this dish delivers a rich, slightly spicy curry perfect over steamed rice.

Servings: 6 servings
Total Time: 80 min

Ingredients

Madras Curry Powder
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1–2 teaspoons cayenne pepper (to taste)
  • 1 teaspoon ground turmeric
  • 1 teaspoon mustard powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground fenugreek
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon ground cloves (optional)
Pork Curry
  • 1 1/2 pounds pork shoulder, cut into 1–2 inch cubes
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Madras curry powder (from above)
  • 1 teaspoon kosher salt (or to taste)
  • 1 can (14–15 oz) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 cup coconut milk (or water for lighter version)
  • 1 teaspoon sugar (optional)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
For Serving
  • 3 cups cooked white rice
  • Extra lime wedges (optional)
  • Additional cilantro (optional)
Madras Pork Curry over Rice

Instructions

  1. In a heavy pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add the pork cubes and sear until browned on multiple sides, about 5–7 minutes. Remove and set aside.
  2. In the same pot, reduce heat to medium and add the chopped onion. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
  3. Add the minced garlic and grated ginger. Stir and cook for 1 minute until fragrant.
  4. Add 2 tablespoons Madras curry powder. Stir continuously for 30–60 seconds to bloom the spices and deepen their flavor.
  5. Stir in 1 tablespoon tomato paste and cook for 1 minute. Add the diced tomatoes and simmer for 3–5 minutes to develop the base.
  6. Return the pork to the pot. Add 1 cup coconut milk and 1 teaspoon salt. Stir to combine and bring to a gentle simmer.
  7. Cover and cook on low for 45–60 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
  8. Taste and adjust seasoning with additional salt if needed. Add 1 teaspoon sugar if the sauce is too acidic. Stir in lime juice.
  9. Serve hot over cooked white rice and garnish with fresh cilantro and additional lime wedges if desired.

Notes

  • Pork shoulder works best due to its fat content and tenderness after slow cooking.
  • For more heat, increase cayenne or add fresh chili peppers.
  • For a lighter version, substitute water for coconut milk.
  • This curry improves in flavor the next day and reheats very well.

Tags

indian curry pork spicy comfort food one-pot