Serenitys Pork Varutha Curry

Made by chef Saju Antony, this rich and spicy pork dish is often enjoyed at Syrian Christian weddings
Serenitys Pork Varutha Curry
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes plus 30 mins marinating time
  • Effort: easy



  • 4 large pork chops
  • tsp ground cardamom
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 3/4 tsp turmeric
  • 100 ml coconut oil
  • 50 g lard

For the Masala Sauce

  • 4 cardamom pods
  • 2 3cm cinnamon sticks
  • 4 cloves
  • 4 onions, diced
  • 2 fat cloves garlic, chopped
  • 1 piece ginger, (4cm)
  • 5 green chillies, chopped
  • 1 tsp black peppercorns, coarsely ground
  • 4 tomatoes, finely diced
  • 100 ml water
  • 150 ml coconut milk
  • 12 curry leaves, to garnish

Tips and Suggestions

Curry leaves can be bought from ethnic grocers


1. Combine the ground cardamom, coriander powder, chilli powder and turmeric in a small bowl. Rub this spice mix over the pork chops and set aside for around 30 minutes.

2. Heat the coconut oil in a large frying pan and fry the chops for a few minutes on both sides to seal in the juices. Remove from the pan and drain the chops in a colander or on a paper towel.

3. Melt the lard in the same pan and when hot, add the cardamom pods, cinnamon and cloves to the pan. After a couple of seconds, tip in the onions, garlic, ginger, chillies and black pepper. Fry, stirring occasionally until the onions turn a deep brown colour.

4. Add the tomatoes to the pan along with the water. Bring to a simmer and return the chops to the pan. Cook for around 10 minutes until the chops are tender and the sauce has cooked down to a clinging paste.

5. Stir in the coconut milk, bring to a simmer and serve the chops garnished with curry leaves.

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