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Pork Masala

 Published 2023-Apr-11   Updated 2023-Apr-11

- Submitted by Dahlia

(Kerala Style Pork Masala, Pork Masala Curry, Masala Pork)

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Pork masala is a delicious gravy made specially in Kerala. Pork cubes are cooked in a gravy that makes the whole dish finger lickingly delicious. Pork is highly fatty and adds so much flavour to the curry. I personally never grew up eating pork. I tried it recently for my husband. After I prepared it in the usual gravy, I realized that the flavour and texture of pork is totally different and awesome. It goes well with ghee rice, parotta, dosa or any tiffin varieties.

Recipe For Pork Masala


  • Pork – 500 gms (cut into cubes)
  • Onion – 2 big (or 15 sambar onions)
  • Crushed ginger-garlic – 1.5 tbsp
  • Tomato – 1 (chopped)
  • Lemon Juice- few drops
  • Coconut Oil – 1 tbsp
  • Red Chili Powder – 1 tbsp
  • Coriander Powder – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Black Pepper Powder – ½ tsp
  • Whole Garam Masala – 3 Cloves, 1” Cinnamon stick
  • Fennel Seeds – ½ tsp
  • Salt – to taste
  • Curry Leaves – 1 sprig


  1. Clean the pork cubes and marinate with salt, few drops of lemon juice and turmeric powder for 15 minutes while your prepare the other ingredients.
  2. Pressure cook the port with ½ cup water for 5-6 whistles. Alternatively you can cook it in a closed pan with enough water for 30-40 minutes till the pieces are soft.
  3. Coarsely crush the fennel seeds, cloves and cinnamon.
  4. Heat oil in a kadai and add the crushed garam masala. Add sliced onions and curry leaves. Saute till it turns golden brown.
  5. Add crushed garlic and ginger. Saute for couple of minutes.
  6. Add chopped tomato and cook for 3-4 minutes. 
  7. Add turmeric powder, red chili powder and coriander powder. Saute for a minute.
  8. Add the cooked pork with the liquid. Cook together on medium flame for about 10 minutes for all the flavours to blend well.
  9. Switch off and keep it covered for at least 10 minutes before serving.

Serving Suggestion

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 Published by on and last updated on 2023-04-11.