Mangalorean style pork curry / Pork bafat

pork curry

Also called Bafat Pork and Dukra Maas.

A friend/colleague from my Bangalore Zomato days moved into my flat a month ago. We share a common love for pork. The Mangalore style in particular. Thankfully his mum sent him her recipe for Dukra Maas and we managed to find some pork here in Gurgaon (no not those dirty pigs running around the city!).

This is probably the quickest meat dish I’ve ever made which gives the impression that I’ve slaved in the kitchen for hours. The main ingredient for this curry is Bafat powder. We get this at any shop and bakery run by Christians in Mangalore – because they’re the ones who cook this phenomenal pork dish. But I learnt yesterday that this magical powder is a blend of whole spices and chillies that sit in your kitchen pantry. Make this powder ahead of time and just cook anything with it – chicken, red meat, or even potatoes!

Bafat powder

Grind together to powder

20 dried red Kashmiri chillies (they give the powder and in turn the curry a rich red colour without too much heat)

Coriander seeds (dhaniya) – 1 tbsp

Cumin seeds (jeera) – 1 tbsp

Peppercorns – 1 tbsp

Khus khus – 1 tsp

Cinnamon stick – 1 inch

Cloves – 5

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Ingredients for curry:

1 kg pork – on the bone, with fat and cut into small pieces

4 onions, finely sliced

3 heaped tbsp bafat powder

2 tbsp tamarind juice

4 medium green chillies, cut

4 cloves garlic, chopped

1 inch piece ginger, chopped

1 tbsp Oil/ghee

Salt to taste

Method:

Heat oil/ghee in a pressure cooker, and add the chillies, ginger and garlic to it.

Once fragrant, tip in the sliced onions and saute till they’re translucent.

Add the pork and bafat powder along with salt.

Now add 2 cups of water and pressure cook it for 5 whistles or 15 mins.

Let the pressure drop on its own before you take the lid off.

Pour the tamarind juice/pulp in and simmer for 5 mins.

Take off heat and let it sit for a couple of hours before serving.

Notes:

  • Wash pork meat multiple times and marinate with turmeric for a couple of hours. Then wash off turmeric before cooking the meat. This will ensure the meat won’t have any undesirable after taste or smell.
  • Once cooked, I leave the curry to sit for a few hours. We do this with seafood as well back home. The longer it has time on its own, the taste just gets better!

 

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