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About the Recipe
Here is the receipe Angamaly Pork Fry — a classic Kerala-style spicy pork roast. Slow-roasted with crushed spices, curry leaves, and coconut slivers, it’s bold, fiery, and packed with deep, rustic flavors that make it truly irresistible.
Ingredients
1 kg pork, cut into bite-sized pieces (after cleaning)
20–25 shallots / pearl onions, crushed
20–25 small Indian garlic cloves, chopped
1 medium piece ginger, chopped
1 tsp fennel seeds
½ tsp cumin seeds
¼ tsp mustard seeds
½ tsp whole black pepper
4 cardamom pods
4 cloves
1 small piece cinnamon
1 medium onion, thinly sliced
2½–3 tbsp coriander powder
2½ tbsp Kashmiri chilli powder
½–1 tsp turmeric powder
2 medium tomatoes, chopped
2 tbsp vinegar
½ cup hot water
2 tbsp coconut oil
Salt, to taste
Curry leaves
Preparation
Prepare the spice mix
Using a mortar and pestle, crush ginger, garlic, fennel seeds, cumin seeds, mustard seeds, black pepper, cardamom, cloves, and cinnamon into a coarse-to-fine paste. Set aside.
Build the base
Heat coconut oil in a wide pan or manchatti (clay pot).
Add crushed shallots along with ginger and garlic. Sauté until they begin to brown and release aroma.
Add sliced onions and cook until golden brown.
Add spices
Stir in the crushed whole-spice mixture and cook for 2–3 minutes until fragrant.
Add turmeric powder, Kashmiri chilli powder, and coriander powder. Cook on low heat for 3–4 minutes until the oil starts separating.
Cook the pork
Add chopped tomatoes, salt, and curry leaves. Cook until tomatoes soften and blend into the masala.
Add pork pieces and vinegar. Mix thoroughly so the pork is well coated with the masala.
Pour in hot water, bring to a boil, then reduce the heat to the lowest setting.
Cover and cook slowly until the pork is tender—this takes about 1 to 1½ hours on low heat.