East Indian Pork Cuddi Curry

East Indian Pork Cuddi Curry is a flavourful and comforting dish. This recipe features a vibrant green masala combined with the aromatic East Indian Bottle Masala, creating a curry that’s both satisfying and delicious.

Potatoes, with their skin on, are an optional addition that not only enhances the texture but also adds volume to the dish. While pork is traditionally used, mutton can be substituted for an equally delightful experience.

Ingredients

For the Green Masala:

40 grams fresh coriander leaves

9–10 green chilies (adjust to taste)

1 teaspoon cumin seeds

1 teaspoon peppercorns

½ teaspoon garam masala powder

½ teaspoon turmeric powder

1 tablespoon ginger garlic paste

1 medium-sized onion, sliced

Grind all the ingredients into a smooth paste using just enough water.

For the Pork:

1 kg boneless pork with minimal fat

Preparation:

1. Wash the pork thoroughly.

2. Marinate with 1 tablespoon of turmeric powder, 2 teaspoon salt, and 1 tablespoon white vinegar. Let it rest for at least 20 minutes.

3. Rinse the pork well and allow it to drain.

Additional Ingredients

Spices:

1 tablespoon East Indian Bottle Masala powder

½ teaspoon chili powder

For Sautéing:

2 medium-sized onions, finely sliced

3 tomatoes (200 grams), finely chopped

2 medium-sized potatoes, chopped (optional)

Salt to taste (adjust later as required)

Method

1. Heat a small amount of oil in a pressure cooker. Sauté the onions until they turn light brown.

2. Add the chopped tomatoes and cook until soft.

3. Stir in the pork and fry for 2 minutes.

4. Add the prepared green masala and mix well. Cook for 1 minute.

5. Stir in the chili powder and East Indian Bottle Masala. Cook for another 2 minutes.

6. Add enough water to cover the pork and pressure cook on high flame. After the first whistle, reduce the flame and cook for 10 minutes.

7. Once the steam releases, add the chopped potatoes (if using) and pressure cook for 1–2 whistles on high.

8. Adjust salt only after the pork is cooked to avoid over-seasoning.

Serve hot with a fragrant pulao or rice bhakri.