Name: Cubed Pork with Potatoes, Yogurt, and Tamarind
Yield: Serves 8
Cuisine: India
Ingredients: 1 teaspoon tamarind paste or concentrate; 1 large red onion, cut in half lengthwise and thinly sliced; 3 fresh or dried bay leaves; 1 teaspoon cumin seeds; 2 tablespoons canola oil; 1 teaspoon Punjabi garam masala; ½ cup Thick Yogurt; 2 teaspoons coarse kosher or sea salt; 1 pound russet or Yukon Gold potatoes, peeled, cut in half lengthwise, thinly sliced, and submerged in a bowl of cold water to prevent browning; 1½ teaspoons cayenne (ground red pepper); ½ teaspoon ground turmeric; 2 pounds boneless pork loin chops, cut into 1-inch cubes

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The Kodavas, a tiny, close-knit community in the southwest corner of the state of Karnataka, are thought to trace their ancestry back to around 300 B.C., when Alexander the Great invaded India. Their physical features belie that heritage. This proud cultural group, which has produced many warriors and generals, is Hindu but not highly religious, as meats and alcohol flow freely at many of their celebrations. This curry is an adaptation of their classic Pandhi curry (cubes of pork cooked in