Chettinad Curry with Pork Slices

We most often order this curry and I find it one fiery, delicious curry. This time I prepared it at home.

Chettinad curry is a classic Indian curry from Chettinad region of Tamil Nadu State in South India.

I usually prepare Saoji Chicken Curry, this is like our go-to curry whenever,we want to eat chicken. While making Chettinad Curry(CC) I found some basic preparations for both as same except for a few strong flavorful spices in CC like curry leaves, little more on dried red chillies, fennel seeds and the most aromatic of it all – Star Anise. I usually use this spice sparingly so, even for this curry I have taken just 1 petal of it.

The Spice – Star Anise

Curry Leaves – another strong flavorful herb much needed in this recipe, can be added while dry roasting the spices and also while giving the final tadka.

I prepared this curry for pork slices (boneless). My husband had bought some Ribeye Pork chops and, I had a curiosity to cook atleast one of it with CC and so I did :).

I have also adopted the same method below for preparing Chettinad Chicken Curry .. The above (main) picture is that of CC made with Chicken.

While I’am clicking pictures, my daughter pings me asking, “Mamma take my picture too”. How can I say no to my lovely little munchkin. She is a great poser :). A lovely smile from her while I’am cooking, just adds more flavour… 🙂 :).

My method of preparing this curry is a bit different which, gave this gravy a smooth and thick texture..also, cooking it throughout in a cast iron skillet, adds to that lovely aroma and taste…

Marinated Pork Slices

Recipe

(Serves 2 people)

Ingredients Used?

For Pork -1 Ribeye Pork Chop (Cut in slices) OR For Chicken – 1/2 kg Chicken

marinated with honey-garlic rub from Weber

and red chilly powder.

Dry Spice Powder-

1 tbsp coriander seeds

1 tbsp fennel seeds

1 tsp peppercorns

1 tsp cumin seeds

2 inch cinnamom stick

4-5 cloves

1 petal of star anise

2-3 dried red chillies(as per your palate)

3 green cardamom peeled

1 big black cardamom peeled

1 medium onion sliced

1 small tomato chopped

2 -3 big cloves of garlic peeled

1 and 1/2 inch ginger peeled and sliced

oil as needed

salt as required

9-10 curry leaves

mustard seeds

turmeric powder

How I prepared It?

Heat a cast iron skillet add the marinated pork slices and roast them adding very little oil just as needed. Once its done set it aside.

In the same skillet roast all the dry spices till they give an aroma. Then grind these roasted spices to a powder.

Again in the same skillet add 1 tsp oil, onions, tomato , garlic and ginger. Roast these with some salt. After its done, in the same grinder containing the dry powder add this cooked mixture. With some water grind it in a smooth paste.

Back to the same skillet which is still hot now, add around 1 tbsp oil add mustard seeds, curry leaves. Let it crackle then add turmeric powder and add the grinded paste with little water. Season with salt and add the pork slices. Add little water and cover and cook it on a low heat for around 20 mins or till the meat has become soft.

Relish it with Bun, Chapathi, Paratha or Rice…

Akansha

Leave a Reply Cancel reply