3.9/5 rating (58 votes)

Quick Keralan Pandi Curry

South Indian Pork Curry

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 20 mins
Quick Keralan Pandi Curry

A quick family pork curry cooked with coconut milk and green beans

Hari says

Surprisingly, there are areas in India where pork is consumed. In some South Indian states, it is seen as a delicacy. I think it's a great meat to cook with because it carries flavour really well, and it works great with spices. Depending on the cut you use, it can be slow cooked for a deep rich curry. Other cuts, like loin steaks, are fantastic for quick easy meals too. Pork is thought to be a fatty meat but once you trim it, it's actually very lean.

This recipe uses loin steaks with fennel seeds (pork and fennel are a great combo) to create a really quick easy mid-week dinner. I have used coconut milk to give it a wonderful smooth masala and cooked it with green beans. Baby corn also works well in this recipe. Remember if you are cooking for the kids, you can just reduce the amount of chillies you use or simply miss them out completely. I think you will love it!

  • Ingredients
  • Method
  • 600g - 900g pork loin steak or fillets
  • Sea salt to taste
  • Freshly ground black pepper
  • 2 tbsp coconut oil
  • 1 tsp fennel seeds or 2 star anise
  • 2 dried red chillies
  • 2 onions, finely diced
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 5 garlic cloves, minced
  • 2 fresh green chilli, chopped
  • 1 tbsp ginger, freshly grated
  • 400g tinned tomatoes
  • 1 tbsp tamarind paste
  • 1 tsp ground turmeric
  • 200g coconut cream
  • 100g green beans, trimmed
  • Handful fresh coriander leaves, chopped


  1. Heat a wide pan and add the oil. Once hot, add the whole fennel seeds and red chillies.
  2. Add the onions and sauté until they start to brown, then add the minced garlic.
  3. Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp of the turmeric. 
  4. Stir the tinned tomatoes, tamarind, green chilli, grated ginger into the pan with the onions and stir through.
  5. Grind the coriander seeds and cumin seeds in a pestle and mortar.
  6. Once the masala starts to simmer, add the remaining turmeric, ground cumin and coriander, and stir. Let it reduce and thicken.
  7. Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.
  8. Pour in the coconut cream and heat through, then add the trimmed beans and cook for a further 5 minutes until the beans are cooked.
  9. When cooked through, check the seasoning and add the coriander leaves and serve with plain rice.

Nutritional information

Typical values* per Serving
Fat (g)25
of which saturates (g)16
Carbohydrates (g)12
of which sugars (g)4
Fibre (g)2
Protein (g)34
Salt (mg)774
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (4)

  • Han


    08 December 2020 at 22:42 |
    Hello! Loving the recipes. Been experimenting with was quite a few of them and have enjoyed them all. Anyway, can you please advise if this one is as good, or better the next day? My experience with Chinese pork based recipes is they are often not as delicious the following day.
    Thank you for such a wonderful website.


    • Hari Ghotra

      Hari Ghotra

      11 December 2020 at 15:41 |
      Hi Han Many meat curries are better the next day so yes this one will be great. So happy to know you are enjoying the website and recipes. Thanks Hari


  • Nick


    26 October 2019 at 11:18 |
    This sounds delicious but we’re vegetarian so can you suggest an alternative for the pork?


    • Hari Ghotra

      Hari Ghotra

      02 November 2019 at 17:01 |
      Hi Nick There are lots of alternatives you can try - ideally something nice and robust like aubergine would work. Chickpeas, peppers and potatoes would be a nice mix too. Does that help?


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