Easy Pork Curry Without Coconut Milk (Nepali Pork Curry)

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This pork curry is ideal for those craving a rich and flavorful dish without coconut milk or cream. It’s easy to make and pairs perfectly with rice.

Nepali pork curry recipe

Pork Curry Without Cream

Curry is my go-to meal at home, and I can’t get enough of it! Growing up in Nepal, my family ate curries regularly, and that tradition has continued to this day.

One of the best things about curries is that they’re versatile and can be customized to suit your tastes.

One of my favorite curries in my household is pork curry. This dish goes well with rice and is the ultimate comfort food.

While some pork curries use coconut milk to give them a rich and creamy texture, this pork curry recipe is simple and doesn’t require coconut milk.

Here is my easy pork curry recipe, or pork curry without coconut milk.

pork curry without coconut milk

Ingredients

Ingredients for easy pork curry no coconut milk

Meat: Pork belly or pork chops cut into bite-size pieces. I am using bone-in pork chops for this recipe.

Green chili, ginger, garlic, and cilantro.

Tomatoes and onions are important ingredients that form the base of the curry sauce.

Ingredients for easy pork curry no coconut milk

Spices: Curry powder, red chili kashmiri powder, turmeric powder, and cumin seeds. You can also substitute curry powder for cumin and coriander powder.

Seasoning: Salt to taste

Oil: Olive oil or any vegetable cooking oil.

Instructions

PORK CURRY STEP 1-4
  • Heat oil in a non-stick pan over medium-high heat. Once hot, add cumin seeds and fry it for a minute.
  • Then add green chili and saute for a minute.
  • Next, add the pork to the pan and fry until it is lightly brown.

Note: Once you’ve added the pork to the dish, be mindful that it will release some water. The water should be dried up before adding the next step.

PORK CURRY STEP 5-8
  • Add the chopped onions and sauté until the onions are translucent.
  • Add the curry powder, turmeric, Kashmiri powder, salt, ginger, and garlic to the pan.
  • Stir well to coat the pork with the spices.
PORK CURRY STEP 9-12
  • Add tomatoes and mix well.
  • Add water to the pan. Put the lid on.
  • Reduce the heat to medium-low and simmer the curry for 20-25 minutes or until the pork is tender and cooked.

Note: If you want to adjust your curry’s consistency, add more water and let it simmer. I prefer a richer consistency for my curry sauce, so I use one and a half cups of water in mine.

nepali pork curry

Finally, add cilantro and serve the pork curry hot with steamed rice or naan bread.

Storage & Serving

Serving

I like to serve it with rice, but it also works well with roti, quinoa, a side salad, or roasted veggies.

Storage

Any leftovers can be easily stored. Place them in an airtight container and store them in the refrigerator for 3 days.

If you want to keep them longer, you can freeze the leftovers for up to 3 months. This way, you’ll always have a delicious and convenient meal ready whenever needed.

Tips

This recipe can be easily customized. Here are a few tips to help you make it your own:

  • Add green or red chili powder if you want the curry to be spicy.
  • Add diced potatoes or carrots to the curry if you want to add vegetables.
  • Want to make it even healthier? Swap out the pork for chicken or tofu.

Other Curry Recipes

Here are a few more recipes you might enjoy if you’re looking for coconut-free curry recipes:

Pork curry without coconut milk

Easy Pork Curry Without Coconut Milk

This pork curry is ideal for those craving a rich and flavorful dish without coconut milk or cream. It's easy to make and pairs perfectly with rice.
Print Pin Rate
CourseMain
CuisineAsian, Nepali
CategoryCurry
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings3 people
Calories317kcal

Equipment

  • Nonstick frying pan with a lid
  • Bowl

Ingredients

Meat

  • 1 lb Pork( pork belly or pork chops)

Vegetables

  • 2 cloves of crushed garlic
  • 2 green chili
  • ½ cup chopped onion
  • ½ tbsp grated ginger
  • cup chopped cilantro
  • 1 cup chopped tomato

Spices

  • 1 tsp curry powder
  • ½ tsp red kashmiri chili powder
  • ½ tsp ground turmeric
  • ½ tsp cumin seeds

Seasoning

  • Salt (to taste)

Oil

  • 1 tbsp Olive oil or any vegetable oil

Water

  • cup water

Instructions

  • Heat a non-stick pan over medium heat with vegetable oil. Add cumin seeds and let them cook for a min.
    1 tbsp Olive oil or any vegetable oil, ½ tsp cumin seeds
  • Next, add green chili and fry it for a min.
    2 green chili
  • After that, add pork to the pan and cook until it is lightly browned on all sides.
    1 lb Pork( pork belly or pork chops)
  • Add the chopped onions and sauté until the onions are translucent.
    ½ cup chopped onion
  • Add curry powder, turmeric, kashmiri, ginger, garlic, and salt to the pan. Stir well to coat the pork with the spices.
    2 cloves of crushed garlic, ½ tbsp grated ginger, 1 tsp curry powder, ½ tsp red kashmiri chili powder, ½ tsp ground turmeric, Salt (to taste)
  • Next add chopped tomatoes and combine them well.
    1 cup chopped tomato
  • Add water to the skillet and bring it to a boil. Put a lid on the pan.
    1½ cup water
  • Reduce the heat to medium-low and let the curry simmer for 20-25 minutes or until the pork is tender and cooked.
  • Finally, add cilantro and serve the pork curry hot with steamed rice or naan bread.
    ⅓ cup chopped cilantro

Video

Notes

#1. If you want to adjust your curry’s consistency, add more water and let it simmer. I prefer thicker gravy, so I use one and a half cups of water for my curry.
#2. Once you’ve added the pork, be mindful that it will release some water. The water should be dried up before adding the next step.
The nutrition information provided is an estimate and may not be exact.

Nutrition

Calories: 317kcal | Carbohydrates: 9g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 302mg | Potassium: 796mg | Fiber: 3g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg
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Tags:

Non- Veg / Popular

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5 from 2 votes (2 ratings without comment)