Pork Tenderloin Strips with Onions and Bottle Masala

Pork Do Pyaaz

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This curry has no added liquid; instead, it relies on the onion’s liquid to create its sweet magic. Bottle masala boosts this to a completely new level, but if you don’t have any, use the less complex English-style Madras curry powder.


  • 2 tablespoons canola oil
  • 2 medium-size red onions, cut in half lengthwise and thinly sliced
  • 1 medium-size <


  1. Heat the oil in a large skillet over medium heat. Add the onions and bell pepper, stir once or twice, and cover the skillet. Cook, stirring, until the onions turn caramel brown with a deep purple hue and appear very soft, 25 to 30 minutes. (Stir occasionally at first, but once the onions cook down and the liquid evaporates, stir more frequently.)
  2. Stir in the pork,