Keto Pork Curry with Coconut Milk (Khasi ko Masu)

Ingredients

• about 680 g Pork shoulder
• 1 large Onion
• 2 medium Tomato
• 2 tbsp Ginger-garlic paste
• 1 can Coconut milk
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Chili powder
• 0.5 tsp Garam masala
• 2 tbsp Mustard oil
• 1 tsp Salt
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of pork shoulder into 2.54 cm cubes.
2. 2Heat the 2 tbsp of mustard oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, approximately 205°C (200°C).
3. 3Add the large onion, chopped, and sauté until it is golden brown, about 8-10 minutes. Add the 2 tbsp of ginger-garlic paste and sauté for 1 minute more until fragrant.
4. 4Add the 2 medium tomatoes, chopped, and cook until they have softened, about 5 minutes. Stir in the 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp chili powder, and 0.5 tsp garam masala. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the cut about 680 g of pork shoulder and the 1 tsp of salt to the pot. Brown the pork on all sides, stirring occasionally, for about 5-7 minutes.
6. 6Pour in the 1 can of coconut milk. Stir to combine everything, then bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 40-45 minutes, or until the pork is fork-tender. The internal temperature of the pork should reach at least 63°C.
7. 7Remove the pot from the heat. Garnish with the 2 tbsp of fresh cilantro and serve hot.

Substitutions

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