This Blazing Red Pork Curry is a traditional Kerala-style pork preparation known for its deep red colour, bold spices, and slow-cooked richness. Made using Kashmiri chilli paste, aromatic whole spices, and kudampuli water, this curry looks intensely fiery but delivers a balanced, rounded heat rather than sharp pungency.
In earlier days, when refrigerators were not common, such curries were prepared to last for several days. The use of kudampuli water not only added a pleasant smoky tang but also acted as a natural preservative, allowing the curry to improve in flavour each day when gently reheated.
🌶️ Why This Pork Curry Is Special
- Uses Kashmiri chilli paste for colour without extreme heat
- Kudampuli water adds smoky sourness and depth
- No coconut milk or coconut paste — only bold spices
- Tastes better after resting for a day or two
- A classic example of old-style Kerala cooking
🧺 Ingredients
- 1 kg pork, cut into medium-sized pieces
- 8–10 dried Kashmiri red chillies, soaked in warm water
- 1 teaspoon turmeric powder
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 6–8 garlic cloves
- 2-inch piece ginger
- 2 cardamom pods (seeds only)
- 2-inch piece cinnamon
- 4–5 cloves
- 2–3 tablespoons kudampuli water (adjust to taste)
- 2 medium onions, ground or finely chopped
- 10–12 curry leaves
- 1½ cups water
- Salt, to taste
👩🍳 Preparation Method
1. Prepare the Spice Paste
Grind the soaked Kashmiri chillies along with turmeric powder, peppercorns, cumin seeds, garlic, ginger, cardamom seeds, cinnamon, and cloves into a smooth, thick paste using a little soaking water.
2. Marinate the Pork
Place the cleaned pork pieces in a bowl.
Add the prepared spice paste and salt.
Mix well so that all pieces are evenly coated.
Set aside for 15–20 minutes.
3. Start Cooking
Transfer the marinated pork to a pressure cooker or heavy-bottomed vessel.
Add ground onions, curry leaves, and water.
Mix gently.
Close the cooker and cook for 6–8 whistles, or until the pork becomes soft and tender.
(If cooking in an open pot, simmer on low heat until the pork is well cooked.)
4. Add Kudampuli Water
Once the pork is cooked, open the lid and add kudampuli water.
Mix gently and simmer uncovered on low heat until the gravy thickens and coats the pork well.
Do not stir with a spoon vigorously — gently shake the vessel to avoid breaking the meat.
5. Final Simmer
Allow the curry to simmer until the oil begins to surface and the gravy turns dark red and glossy.
Switch off the flame and let the curry rest for at least 30 minutes before serving.
🍽️ How to Serve
Serve Blazing Red Pork Curry with:
- Steamed rice
- Kappa (tapioca)
- Appam or kallappam
- Chapati or fresh bread
This curry pairs best with mild accompaniments that balance its bold flavour.
📝 Tips & Traditional Notes
✔ Kashmiri chillies give colour, not harsh heat
✔ Kudampuli water adds depth and helps preservation
✔ The curry tastes better the next day
✔ Traditionally, this curry was reheated daily, and the gravy slowly reduced, intensifying flavour
✔ As the days pass, the pork absorbs the spices completely, making the dish even richer
👵 Grandma’s Kitchen Wisdom
Before refrigeration, Kerala kitchens relied on spices, souring agents, and slow cooking to preserve food naturally. Pork curries like this were cooked carefully and reheated every day, allowing flavours to mature. By the final days, the gravy would dry slightly, coating the meat — considered the best stage of the dish.
My Grandma’s Healthy School 