Pork mince curry is easy and cheap to cook, it is hot with chilli and sour thanks to tamarind with a little fresh texture from green beans.
It’s also pretty quick to cook to weighing in at a pretty light 45 minutes and that includes your preparation time.
Hot and Sour Pork Keema Curry
Pork is avoided for a host of cultural and religious reasons in some parts of the world and as such is not really associated that closely with Indian food.
However, from a pure flavour point of view, it is a meat that lends itself really well to the rich spicing of Indian food.
This is not the first pork curry to appear here either. I also have a very old-school pork vindaloo, which is where all vindaloo curries started and a wonderful Sri Lankan influenced pork belly curry.
Like that recipe, this one balances the rich “fatty” nature of pork with sour flavours.
Here we use tamarind whereas in the vindaloo it is vinegar!
This recipe was inspired by a recipe called India by Rik Stein. A name I have mentioned here a few times.
Whilst that curry does not use minced pork or green beans it is where this recipe started.
Frequently Asked Questions
Can I use tamarind concentrate?
Yes, however, I find the array of them on the market frustrating to use because they all vary so much.
I personally find it much easier to use a block, if you are using concentrate add a little and taste as you go.
Once you have a brand that you are comfortable with stick with it because you will know how much of it you like to use.
Can I use low-fat pork mince?
This recipe needs a little fat to get the textures right as we do not add a sauce. Failing to do so will result in something approximating the texture of packing peanuts, and that ain’t good!
So look for a fat content in the pork between 15% & 20%.
Can I use something other than green beans?
Absolutely, knock yourself out, try mangetout, sugar snap peas, broad beans, peas or even runner beans.
Can I use dried curry leaves?
I honestly really do not like them, as far as I am concerned they add nothing to recipes and would rather omit them.
Fresh curry leaves are relatively easy and cheap to get your hands on from good Indian or Pakistani stores and they will freeze wonderfully.
It is a recipe that works well with a touch of sweetness too so a nice big spoon of mango chutney on the side is superb.
Rice is always a good option too, I usually prefer plain rice although a nice pilau rice would go down a storm too.
Don’t get tunnel-visioned though because this minced meat curry is awesome served on a baked potato!
I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Wok, I use a large carbon steel wok.
- Weighing scales and or measuring cups and spoons.
- Small bowl for soaking tamarind.
- Kitchen knife.
- Chopping board.
- Stirring and serving spoons.
- Small fine mesh sieve.
Pork may not be the first meat associated with Indian flavours, but this gloriously flavoured sour pork mince curry is a real triumph of both texture and flavour.
- 350g (12 oz) Pork Mince
- 50g (1-1½") Cube Tamarind
- 50ml (3 Tbsp + 1 Tsp) Boiling Water
- 100g (⅔ Cup) Onion
- 4 Garlic Cloves
- 3 Red Chilli Peppers
- 15g (Half Thumb Sized Piece) Ginger
- 2 Tbsp Mustard Oil
- 18 Curry Leaves
- 1 Tsp Brown Mustard Seeds
- 1 Tsp Fennel Seeds
- ½ Tsp Cumin Seeds
- 4 Green Cardamom Pods
- 1 Cinnamon Stick
- ½ Tsp Ground Turmeric
- 1 Tsp Ground Cinnamon
- 1 Tsp Kashmiri Chilli Powder
- 1 Tbsp Tomato Puree
- 2 Tsp Light Brown Sugar
- ½ Tsp Coarse Sea Salt
- 375ml (1½ Cups) Water
- 150g (1 Cup) Green Beans
- Place the tamarind pulp in a jug and pour over the boiling water and allow to sit for 10 minutes, then mash it and pass it through a fine mesh sieve.
- Cut the onion into a 5-6mm (¼") dice.
- Peel the garlic and dice it as finely as you can.
- Cut the chillies in half lengthways.
- Peel and grate the ginger.
- Heat a wok over a high heat and when it is hot add the mustard oil.
- Throw in the cumin seeds, mustard seeds, cardamom pods, cinnamon stick and fennel seeds and cook for 30 seconds.
- Add the onion, curry leaves and red chillies and cook for 4-5 minutes stirring regularly.
- Throw in the tomato puree, garlic and ginger and cook for 1 minute.
- Turn the heat up as high as it will go and add the minced pork, salt and tamarind then fry until it is browned which will take 6-8 minutes.
- Add the turmeric, ground coriander, Kashmiri chilli pepper and brown sugar and cook for 2-3 minutes stirring all of the time.
- Pour in the water and reduce the heat to medium and cook for 7-8 minutes, if the water evaporates add a little more a couple of tablespoons at a time.
- Cut the green beans into 1.5-2cm (1-1½") lengths and stir them through the curry and cook for a final 3-5 minutes depending on how you like you beans cooked.
Amount Per Serving: Calories: 767Total Fat: 45gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 165mgSodium: 974mgCarbohydrates: 42gFiber: 9gSugar: 21gProtein: 51g
Calorific details are provided by a third-party application and are to be used as indicative figures only.