Keralan Pandi – South Indian Coconut-Pork Curry

Name: Keralan Pandi - South Indian Coconut-Pork Curry
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 people
Ingredients: 750 g pork loin steak or fillet (room temperature); 2 tbsp rapeseed oil or coconut oil; 1 tsp fennel seeds (you can leave these out); 2 dried red chillies (you can remove these if you like your food mild); 2 onions (finely diced); 5 garlic cloves (minced); Sea salt; Freshly ground black pepper; 1 tsp ground turmeric; 400 g tinned tomatoes; 1 fresh green chilli (chopped); 1 tbsp freshly grated ginger; 2 tsp cumin seeds (ground or cumin powder); 1 tsp coriander seeds (ground coriander powder); 200 g coconut milk (low fat if you prefer); 100 g green beans (trimmed); 1 handful fresh coriander leaves (chopped); 1 lime

Published on 24 September, 2018
Last Updated on 3 October, 2018 by Emily Leary 146 Comments

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This wonderfully warming curry is as tasty as it looks. It’s made with tender strips of pork loin steak and flavoured with fennel, turmeric and coconut milk, with a fresh hit of crunchy green beans. The recipe was created by fabulous Indian chef, Hari Ghotra.

I popped to her house to learn how to cook it.

Pork is a source of four essential minerals that help the immune system: Vitamins B6 and B12, zinc and selenium. It’s also naturally rich in protein, which helps muscle growth.

What’s more, pork is easy and versatile to cook with, and pork loin steaks are particularly convenient as they cook quickly. In fact, many pork-based recipes take 30 minutes and under, so they’re perfect for mid-week. Try using pork medallions or loin steaks as an alternative to chicken in your typical mid-week meals, and then go from there.

So, let’s make a delicious, quick, easy Keralan Pandi.

Ingredients

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

Instructions

Heat a wide pan and add the oil.

Once hot add the whole fennel seeds and red chillies (if you are using them).

Add the onions and sauté until they start to brown.

Then add the garlic.

Remove the fat from the pork and cut into strips.

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

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

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

Let it reduce and thicken.

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

Pour in the coconut milk and heat through.

Add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.

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

Visit lovepork.co.uk for more pork recipe inspiration and if you’d like to print this recipe to try later, just hit PRINT on the recipe card below.