ghurka pork curry recipe

Ghurka Pork Curry

In Spicy Main Dishes by Mark MaskerLeave a Comment

This recipe and others can be found in Dave DeWitt’s book A World of Curries. If you like what you see here, pick up a copy of the book and a lot of his other works here.

ghurka pork curry recipe


  • 1 teaspoon white vinegar
  • 1 tablespoon cayenne powder
  • 2 pounds lean and boneless pork, cut into 1-inch cubes
  • 1 2-inch piece of ginger, peeled and minced
  • 2 cups unsweetened yogurt
  • 1 teaspoon vegetable oil
  • 1/4 cup ghee (recipe here)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon turmeric powder
  • 1 cup water
  • Salt to taste
  • 1/2 cup cilantro leaves
  • 1 teaspoon cumin powder
  • 1 teaspoon nutmeg powder
  • 1/2 teaspoon clove powder
  • 1/2 teaspoon cardamom powder 


  1. Combine the vinegar and cayenne powder and toss the meat in it. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.
  2. Heat the oil in a skillet over low heat for 1 minute; add the ghee, the pork with its marinade, black pepper, turmeric, water, and salt, and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.
  3. Add the cilantro, cumin, nutmeg, cloves and cardamom powders, stir in well, and serve hot.
Photo by Thomas Nahar from Pexels
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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