Angamaly Pork Fry
Angamaly Pork Fry is a traditional Kerala pork recipe, where the meat is slow cooked in spices and vinegar. This flavor packed dish is best had with rice or appam.
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Ingredients
- 1 kilo Pork, cut into bite size pieces measured after cleaning
- 20-25 Shallots/pearl onion crushed
- 20-25 Garlic, I used small Indian variety chopped
- 1 medium piece Ginger chopped
- 1 tsp Fennel seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Mustard seeds
- 1/2 tsp Whole black pepper
- 4 Cardamom
- 4 Cloves
- 1 small piece Cinnamon
- 1 medium Onion, sliced
- 2.5-3 tbsp Coriander powder
- 2.5 tbsp Kashmiri chilli powder
- 1/2-1 tsp Turmeric powder
- 2 medium Tomatoes, chopped
- 2 tbsp Vinegar
- 1/2 cup Hot water
- 2 tbsp Coconut oil
- Salt
- Curry leaves
Instructions
- Crush together chopped ginger & garlic, fennel, cumin, mustard seeds, cardamom, cloves, cinnamon and black pepper in a mortar and pestle, till it's almost a fine powder.(refer notes).
- Heat oil in a wide pan or manchatti (clay pot). Add crushed shallots, ginger and garlic. Cook till it begins to brown.
- Add sliced onion and cook till it becomes golden brown.
- Add crushed whole spices. Cook for 2-3 mins or till the raw smell goes.
- Add turmeric, kashmiri chilli powder and coriander powder. cook for 3-4 mins or till the oil starts appearing.
- Add chopped tomatoes, salt and curry leaves. Cook till tomatoes soften a bit.
- Add cleaned pork pieces and vinegar. Mix well. Make sure the pork pieces are coated well with masala.
- Add 1/2 cup hot water, bring it to boil, reduce flame to lowest and cook till the pork is done. It takes around 1 - 1.5 hours for the pork to cook on lowest flame.
- Check for seasoning and add more salt/pepper, if required. Add a few curry leaves as well. Let the curry rest for half an hour for the flavors to settle in.
Notes
You can also crush ginger & garlic and the spices in a mixie as well.
I cooked in manchatti, but you can pressure cook it as well. If using pressure cooker, after first whistle, pressure cook for 3-4 whistles on low-medium flame. Let the pressure drop naturally and open the cooker.
The curry tends to darken in colour as it rests.
You can serve it with rice, Appam, Chapathi etc;