Keralan Pandi - South Indian Coconut-Pork Curry

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This warming pork and green bean curry is tasty and quick to make.

Created by Hari Ghotra.

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Cook time: 30 mins

Serves: 4

Cooking Skill: Easy

Ingredients

600g - 900g pork loin steak, fat removed or whole fillet and cut into strips
2 tablespoons rapeseed oil or coconut oil
1 teaspoons fennel seeds
2 dried red chillies (you can remove these if you like your food mild)
2 onions, peeled and finely diced
5 garlic cloves, peeled and minced
Sea salt
Freshly ground black pepper
1 teaspoon ground turmeric
1x 400g can chopped tomatoes
1 fresh green chilli, deseeded and chopped
1 tablespoon freshly grated ginger
2 teaspoons cumin seeds, ground or cumin powder
1 teaspoon coriander seeds, ground or coriander powder
200g carton coconut milk (low fat if you prefer)
100g green beans, trimmed
Handful fresh coriander leaves, chopped
1 lime

Method

Step 1

Heat a wide pan and add the oil, once hot add the whole fennel seeds and red chillies (if you are using them).

Step 2

Add the onions and sauté until they start to brown then add the garlic.

Step 3

Season the pork with salt and lots of black pepper and ½ teaspoon turmeric.

Step 4

Stir the tomatoes, green chilli, grated ginger into the pan with the onions and stir through.

Step 5

Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.

Step 6

Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.

Step 7

Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.

Step 8

When cooked through, check the seasoning and add the coriander leaves, and a squeeze of lime.  Serve with plain rice.

Method

Step 1

Heat a wide pan and add the oil, once hot add the whole fennel seeds and red chillies (if you are using them).

Step 2

Add the onions and sauté until they start to brown then add the garlic.

Step 3

Season the pork with salt and lots of black pepper and ½ teaspoon turmeric.

Step 4

Stir the tomatoes, green chilli, grated ginger into the pan with the onions and stir through.

Step 5

Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.

Step 6

Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.

Step 7

Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.

Step 8

When cooked through, check the seasoning and add the coriander leaves, and a squeeze of lime.  Serve with plain rice.

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Keralan Pandi – South Indian Coconut-Pork Curry

Metal bowl containing pork Keralan Pandi curry dish

Ingredients

  • 600g - 900g pork loin steak, fat removed or whole fillet and cut into strips
  • 2 tablespoons rapeseed oil or coconut oil
  • 1 teaspoons fennel seeds
  • 2 dried red chillies (you can remove these if you like your food mild)
  • 2 onions, peeled and finely diced
  • 5 garlic cloves, peeled and minced
  • Sea salt
  • Freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 1x 400g can chopped tomatoes
  • 1 fresh green chilli, deseeded and chopped
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons cumin seeds, ground or cumin powder
  • 1 teaspoon coriander seeds, ground or coriander powder
  • 200g carton coconut milk (low fat if you prefer)
  • 100g green beans, trimmed
  • Handful fresh coriander leaves, chopped
  • 1 lime












Method

Step 1

Heat a wide pan and add the oil, once hot add the whole fennel seeds and red chillies (if you are using them).

Step 2

Add the onions and sauté until they start to brown then add the garlic.

Step 3

Season the pork with salt and lots of black pepper and ½ teaspoon turmeric.

Step 4

Stir the tomatoes, green chilli, grated ginger into the pan with the onions and stir through.

Step 5

Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.

Step 6

Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.

Step 7

Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.

Step 8

When cooked through, check the seasoning and add the coriander leaves, and a squeeze of lime.  Serve with plain rice.

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