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, weighing in at a pretty light 45 minutes, and that includes your preparation time.
Hot and Sour Pork Keema Curry
This pork mince curry joins a lamb keema matar, chicken keema curry and a minced beef curry here already.
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!
Tamarind is a glorious ingredient that I use in everything from my tamarind and honey duck legs to a classic Thai beef massaman curry and this Indian-inspired pheasant curry.
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.
Can I make this in advance?
Yes, this will sit in the fridge for 2-3 days in an airtight container, and the flavours will develop over that time, making it even better!
Serving Suggestions
I like to serve this pork mince curry with either naan bread or a couple of chapatis.
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.
I love serving curries like this with potatoes, and I would usually go for either aloo methi or roasted Bombay potatoes.
Don't get tunnel-visioned, though, because this minced meat curry is awesome served on a baked potato!
Equipment Used
I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Wok, I use a large carbon steel wok.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Small bowl for soaking tamarind.
- Kitchen knife.
- Chopping board.
- Grater.
- Stirring and serving spoons.
- Small fine mesh sieve.
Pork Mince Curry Recipe
Ingredients
- 350 g Pork Mince 12oz
- 50 g Tamarind 1-1½" Cube
- 50 ml Boiling Water 3 tablespoon + 1 teaspoon
- 1 Small Onion 100g
- 4 Garlic Cloves
- 3 Finger Chilli Peppers (Red or Green)
- 15 g Ginger ½ thumb sized piece
- 2 tablespoon Cooking Oil
- 18 Curry Leaves
- 1 teaspoon Brown Mustard Seeds
- 1 teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- 4 Green Cardamom Pods
- 1 Cinnamon Stick
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Ground Cinnamon
- 2 teaspoon Kashmiri Chilli Powder
- 1 tablespoon Tomato Puree
- 2 teaspoon Light Brown Sugar
- ½ teaspoon Salt
- 375 ml Water 1½ Cups
- 150 g Green Beans 1 Cup
Instructions
- 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 medium-high heat, and when it is hot, add the cooking 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 chillies and cook for 3-4 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 5-7 minutes.
- Add the turmeric, ground coriander, Kashmiri chilli pepper and brown sugar and cook for 1-2 minutes.
- Pour in the water and reduce the heat to medium, and cook for 7-8 minutes. If the water completely 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 your beans cooked.
