- 800g pork ribs, cut into 5cm pieces
- 4-5 tbsp cooking oil
- 150ml plain yoghurt
- 150g onions, sliced thinly
- 20g cashewnuts
- 2 potatoes, cut into wedges
- 200ml warm water
- Ingredients (A):
- 2 red chillies, halved and seeded
- 1 tsp chopped garlic
- 1 tbsp finely shredded ginger
- Spices (B) mixed into a paste with a little water:
- 2 tbsp coriander powder
- 2 tbsp chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tbsp fennel powder
- 1 tsp cumin powder
- 1/8 tsp ground nutmeg
- Spices (C):
- 3 cardamoms
- 4 cloves
- 1 star anise
- 3cm cinnamon stick
- 2 bay leaves
- Juice of 1 calamansi lime
- Adequate salt to taste
- Heat oil in a heavy-based pot over medium heat. Stir-fry onions until lightly browned. Add cashewnuts and continue to fry for 30 to 40 seconds.
- Dish out onions and cashewnuts and leave to cool slightly. Blend to a purée in a food processor.
- In the remaining oil, sauté ingredients (A) until fragrant.
- Add spices (B) and (C) and stir-fry until aromatic, stirring continuously.
- Add pork ribs, potatoes and warm water. Bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes.
- Add the fried onion purée and yoghurt, mix well. Bring to the boil again, reduce the heat and simmer for 40 to 45 minutes or until meat is tender and gravy is reduced. Add seasoning.
3 thoughts on “Pork Korma”
The recipe worked well. Thank you!
2 tablespoons of chili?? 2 tsp, surely.
Hi John, some like it spicy 🙂 but you can lower the amount if preferred. Happy cooking!