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Dinner, Mains

Badmaash Goan Pork Curry

Badmaash Goan Pork Curry
Mariah Tauger / Los Angeles Times

The complexity and depth of Badmaash’s Goan pork curry, created by Pawan Mahendro and his sons Nakul and Arjun, comes from three distinct stages of cooking. None is hard and all are worth the minimal effort. Start to finish, the ... Read more

About 4 hours plus marinating time. Serves 10 to 12.

Spice Mix

  • 1 tablespoon broken dried red chiles, such as chiles de arbol
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole coriander seeds
  • 1 cinnamon stick, broken
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 1 ½ teaspoons ground turmeric
  • 1 ½ teaspoons cayenne pepper

Marinated Pork

  • 4 serrano chiles, finely chopped
  • 8 garlic cloves, finely chopped
  • 1 piece (3 inches) fresh ginger, finely chopped
  • 2 tablespoons finely chopped jaggery or granulated sugar
  • 2 tablespoons molasses (not blackstrap)
  • ¼ cup tamarind paste (not syrup)
  • 7 tablespoons red wine vinegar
  • 3 pounds boneless, skinless pork shoulder, cut in 1 1/2-inch cubes
  • 1 pound pork belly, cut in 1 1/2-inch cubes


  • ¼ cup vegetable oil
  • 1 small yellow onion, finely chopped
  • Kosher salt
  • 2 dried bay leaves
  • 1 tablespoon yellow mustard seeds
  • ½ ounce curry leaves
  • 6 garlic cloves, finely chopped
  • 2 cups canned crushed tomatoes
  • 1 tablespoon tamarind paste (not syrup)
  • 1 small red onion, thinly sliced, for serving
The pork can be marinated for up to 2 days before cooking. The cooked curry can be refrigerated for up to 5 days.


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