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

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

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

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    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

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    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 →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • 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.

    ©2006–2025  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.