Mangalorean pork curry with onion and coconut milk (Pork gassi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 225) by Raghavan Iyer

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Notes about this recipe

  • jenburkholder on November 20, 2024

    I ground the spices separately to avoid any grittiness in the sauce. Used 12 of our quite small homegrown birds eye chiles and it was a nice heat level - hot but the coconut milk and coconut tempered it immensely. I used boneless chicken thigh instead of pork since the headnotes implied the original was that way it seemed like an okay choice. This was good, not necessarily great, but I'd consider repeating.

  • TrishaCP on July 05, 2014

    Really nice curry- it did have quite a gritty texture from the spices so I would consider grinding them prior to making the paste next time. I used about 4 Thai birds eye chiles and that was plenty of heat for me.

  • ntt2 on February 16, 2012

    Includes a Vegetarian version. p.225

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