• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Recipes

    Cubed Pork with Potatoes, Yogurt, and Tamarind (Coorgh-Style Pork Curry)

    Published: Oct 24, 2010 · Modified: Aug 31, 2022 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Curried pork in a serving bowl.

    Since it's getting cooler outside again, I wanted to make a few recipes from one of my favorite books again. I don't have any other cookbooks that I've used so much. I picked it up from the library a while back, after hearing great reviews, and found so many good things that I asked for it for Christmas. This recipe is really spicy and has a lot of great flavors. The spice blend is something I made before, but ran out of. I used plain Greek yogurt for this one. It doesn't look too pretty, but it was really good!

    Cubed Pork with Potatoes, Yogurt, and Tamarind (Coorgh-Style Pork Curry)

    Cubed Pork with Potatoes, Yogurt, and Tamarind (Coorgh-Style Pork Curry)
    660 Curries: The Gateway to Indian Cooking - Raghaven Iyer

    Serves 8

    1 ½ teaspoons cayenne (ground red pepper)
    ½ teaspoon ground turmeric
    2 pounds boneless pork loin chops, cut into 1-inch cubes
    1 pound russet or Yukon Gold potatoes, thinly sliced, and submerged in a bowl of cold water to prevent browning
    2 tablespoons canola oil
    1 teaspoon cumin seeds
    1 large red onion, cut in half lengthwise and thinly sliced
    3 fresh or dried bay leaves
    1 teaspoon tamarind paste or concentrate
    2 teaspoons coarse kosher or sea salt
    ½ cup Thick Yogurt (page 22)
    1 teaspoon Punjabi garam masala (page 25)

    1. Combine the cayenne and turmeric in a medium-size bowl. Add the pork and toss to coat it with the spices. Cover and refrigerate for at least 30 minutes or as long as overnight, to allow the spices to flavor and tenderize the meat.

    2. Drain the potatoes and pat them dry with paper towels.

    3. Heat the oil in a large saucepan over medium heat. Add the potatoes carefully and cook, stirring occasionally, until they are light brown around the edges and some are sticking to the bottom, 5 to 8 minutes. Transfer the potatoes to a plate.

    4. Add the cumin seeds, onion, bay leaves, and pork to the same pan, still over medium-high heat, and cook, stirring occasionally, until the pork releases its juices and the onion slices start to sweat, 5 to 10 minutes. The combined liquid will be just enough to deglaze the pan, releasing the stuck-on bits of potatoes and cumin. Once the liquid evaporates, lower the heat to medium and continue to cook, stirring more frequently, until the pork starts to brown, 5 to 10 minutes.

    5. In a small bowl, stir the tamarind paste into ½ cup water. Stir this muddy-looking liquid into the pan. Add the salt and heat to a boil. Then reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the meat is slightly tender, 10 to 15 minutes.

    6. Stir in the potatoes and continue to simmer, covered, stirring occasionally, until both meat and potatoes are fork-tender, 25 to 30 minutes.

    7. Fold in the yogurt and masala, and serve.

    Big Flavors Rating: 4 Stars

    More Recipes

    • Homemade tiramisu in a serving dish with plates and forks for serving.
      Best Classic Italian Tiramisu
    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Text reads, "17 Most Repeated Recipes".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors

    Reader Interactions

    Comments

    No Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Maple-Balsamic Roasted Carnival Squash
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Homemade Hot Chocolate Mix

    All Things Thanksgiving:

    • Thanksgiving Central: Recipes, Tips, + More for Your Holiday Table
    • Triple Chocolate Pumpkin Pie
    • Dry Brine Seasoning Blend for Turkey
    • Spatchcocked Roasted Turkey
    • Our Favorite Turkey Gravy
    • Spiced Mulled Wine
    • Classic Dutch Apple Pie
    • Best Ever Green Bean Casserole
    • Spiced Cranberry Sauce with Bourbon
    • Instant Pot Mashed Potatoes

    Popular Now

    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland
    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Collage of cucumber recipe images with text that reads, "25+ Must-Try Cucumber Recipes".
      25+ Must-Try Cucumber Recipes
    • Close-up of a forkful of birthday cake confetti pancakes.
      Birthday Cake Confetti Pancakes with Sprinkles

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.