Meetei Classical Pork Curry
Meetei Classical Pork Curry is a traditional dish from Manipur, a state in northeastern India. It is a flavorful and aromatic curry made with pork, local herbs, and spices. The dish is known for its rich and bold flavors, often incorporating ingredients like ginger, garlic, turmeric, and chilies. It is typically enjoyed with rice or flatbread.
Ingredients
- 2 lbs pork cut into bite-sized pieces
- 2 onions finely chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 2 tomatoes chopped
- 2-3 green chilies sliced
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a large pot or pressure cooker. Add the chopped onions and sauté until translucent.
- Add the minced garlic and grated ginger, and cook for a couple of minutes until fragrant.
- Add the pork pieces to the pot and brown them on all sides.
- Sprinkle turmeric powder, cumin powder, coriander powder, and salt over the pork. Mix well to coat the meat with the spices.
- Add the chopped tomatoes and sliced green chilies to the pot. Stir everything together.
- Add water just enough to cover the pork pieces. Cover the pot with a lid and let it simmer for about 45-60 minutes, or until the pork is tender.
- Once the pork is cooked, check for seasoning and adjust salt if needed.
- Garnish with fresh coriander leaves before serving.
- Serve the Meetei Classical Pork Curry hot with steamed rice or flatbread.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 647kcal (32%)Carbohydrates: 11g (4%)Protein: 40g (80%)Fat: 49g (75%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 163mg (54%)Sodium: 209mg (9%)Potassium: 924mg (26%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 536IU (11%)Vitamin C: 18mg (22%)Calcium: 65mg (7%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
