Andhra Pork Masala Fry

 

Meat cooked in spices is so popular among Christians in Kerala; it has become pretty much a part of tradition for many locals. 

 Enjoy this Andhra Pork Masala Fry.

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Andhra Pork Masala Fry

Published Mar 18, 2026

Video link

https://youtu.be/jc_BxkfYUxk

 

Parsans Kitchen

 

Important Notes:

You can use smoked pork. You can use only the meaty part or fatty pieces as well.

Highly recommend to use freshly pounded ginger and garlic.

You can use store bought chilli flakes or coarsely grind the dry red chillies in blender.

Raja Mircha is optional.

If you can't source naga ginger you can replace it with normal ginger.

The heat level can be adjusted as per your preference and heat tolerance level with or without using the raja mircha.

You can substitute the pork lard with sunflower oil, vegetable oil or mustard oil.

Do not add more salt as soya sauce already has salt in it.

Do not over cook the veggies - onions, capsicums, chillies. They should be crunchy.

If you want to use cornstarch, you may add at the last, after adding all the veggies.

You can also use other cooking sauces and make variations. 

 Serving Suggestions

This Andhra style pork fry is a versatile accompaniment, which can be had with steam rice, sticky rice, breads, any flatbreads, salads, sprinkle some over your favorite ramen or noodles, use as stuffings in breads, just eat it as a snack or even as an appetizer. Pork pieces marinated in ground spices and slow-cooked. Goes well with rice, appam, chapatti.

What is the shelf life of this best pork fry

You store this in a container for at least 1-2 weeks in refrigerator. You can freeze it in a freezer for upto 3 months.

Course: Appetizer, Main Course

Cuisine: Indian, Kerala, South Indian

 

Ingredients:

650 gms Pork (cut into bite-size pieces)

1.5 tbsp Coriander powder

Half tsp Turmeric powder

1 tbsp each Chopped ginger & garlic

4 Cloves

1 medium Cinnamon stick

Half tsp Fennel seeds

1 tbsp Vinegar

15 Small / pearl onion (shallots) (sliced)

5 red chilli small variety, sliced 8-10 green chilli sliced or as per taste

1 cup capsicum (red, green & yellow) largely cubed

Salt, Chili powder, and Pepper powder as per taste

1-2 tbsp Coconut oil or any Vegetable cooking oil

Curry leaves

 

Method:

Grind together ingredients from coriander powder to fennel seeds with 2 tbsp water to a smooth paste.

Marinate cleaned pork pieces with ground paste, salt, and vinegar.

Add about 1 cup hot water to pork. Bring it to boil. Reduce to lowest flame and cook till pork becomes tender around 40-45 mins.

Heat oil in a wide pan. Add sliced shallots and curry leaves. Cook till it browns.

Add cooked pork along with gravy, if there is any. Mix well. Roast it on low flame for 8-10 mins, till the gravy is dried and the pieces are coated well with the masala. Add oil in between, if required.

Add in the vinegar, mix well and fry on high heat for 1-2 minutes. Mix well and cook for 1-2 minutes.

Add in capsicums (bell peppers) red chillies and green chilies.

Stir well and stir fry on high heat for about 2 minutes, stirring occasionally.

Season with cracked peppercorns and add salt if required.

Add in the chopped spring onion. Turn off the heat and give a quick mix.

and take off the heat and serve hot with steamed rice and salad.

 

Mushroom and Prawn Malai Curry

 

Mushroom and Prawn Malai Curry is a variation to the famous Bengali recipe ‘Chingri Macher Malai Curry’ which is prawn in coconut milk curry. Mushrooms and prawns together are a great hit! Both being so distinct in its flavour yet complimenting each other so well in this mouthwatering delicacy.

A Prawn and Mushroom Malai curry is a popular, quick-cooking dish that combines succulent, tender prawns with earthy, savory mushrooms, often in a creamy, aromatic coconut-based sauce.

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Parsans Kitchen

 

Important Notes and Tips:

 The key to success is to avoid overcooking the prawns, which turns them rubbery. 

 Prawn Preparation and Cooking:

 Cleaning: Thoroughly wash, peel, and devein the prawns for food safety and better texture.

Do not overcook.  Prawns cook incredibly fast. Depending on size, they only need 2–5 minutes in the simmering curry. Once they turn opaque and form a "C" shape, they are done.

Marinate prawns for 10-15 minutes with a pinch of salt and turmeric powder to enhance flavor and tenderize.

Frozen Prawns: If using frozen, thaw them completely and drain excess water before adding to the curry, otherwise, the dish will become diluted. 

Mushroom Tips: Varieties: Button or chestnut mushrooms work best for their texture and ability to absorb flavors.

Preparation: Clean mushrooms with a damp cloth or quick wash, then cut them into halves or quarters.

Cooking: Sauté mushrooms with ginger, garlic, and onions until they release their water and soften before adding the liquid gravy ingredients. 

Serve Mushroom and Prawn Malai Curry with hot steamed rice and Beetroot Tambuli for a delicious meal.

(What is Beetroot Tambuli  - it is a popular, refreshing, and nutritious curd-based side dish from Karnataka, India, often described as a hybrid between a raita and a light chutney. It is made by grinding cooked or steamed beetroot with coconut, cumin, and green chilies, then blending this mixture with yogurt and finishing with a tempering of mustard seeds, curry leaves, and dry red chilies.)

To replace Prawns for a Vegan Dish : In prawn malai curry, vegetables that pair well with mushrooms to complement the creamy coconut base include peas, carrots, bell peppers, baby corn, and spinach. These ingredients should be simmered until tender, adding texture and color to the rich curry.

To Create the Curry Base:

Aromatics: Use a base of onions, ginger, and garlic, sautéed until the onions are golden brown for maximum flavor.

 Coconut Cream/Milk: Coconut milk is essential for richness. Add it at the end and simmer gently—do not boil rapidly once the milk is added, as it can separate.

Tanginess: Add a souring agent like tamarind paste or kokum to balance the richness of the coconut. Lemon juice can also be added at the end for a fresh, tangy finish.

Roast the Masala: Ensure the onion-tomato masala base is cooked well until the oil separates from the mixture to avoid a raw taste. 

 Flavor Enhancers and Consistency:

Spices: Key spices include turmeric, coriander powder, cumin, garam masala, and chili powder (Kashmiri for color, hotter varieties for heat).

Curry Leaves: Fresh curry leaves provide an authentic aroma, especially in South Indian-style curries.

 

Thickening: To get a thicker "bhuna" style curry, allow the gravy to reduce well before adding the prawns.

Optional Ingredients: Cashew nut paste can be added for extra creaminess. 

 Serving Suggestions:

Prawn and mushroom curry pairs best with steamed basmati rice, jeera rice, or traditional bread like naan, roti, or paratha.

 

Garnish with freshly chopped coriander leaves and a squeeze of lime. 

  

Time: Prep: 10 min

Cook: 40 min

Total: 50 min

Makes: 3 servings

Meal: Lunch

 Cuisine: Bengali

 

Ingredients:

 250 grams Prawns

250 grams Button mushrooms

1 Tomato paste

1 Onion paste

1 inch Ginger paste

5 cloves Garlic paste

1 Green Chillies paste

3 Cardamom (Elaichi) Pods/Seeds

5 Cloves (Laung)

1 inch Cinnamon Stick (Dalchini)

2 Bay leaf (tej patta)

Half tsp Turmeric powder (Haldi)

Half tsp Cumin seeds (Jeera)

Salt, Red Chilli powder and sugar, as per taste

1 tbsp Curd (Dahi / Yogurt)

Half cup Coconut milk

A few fresh curry leaves (optional)

2 tbsp Mustard oil for frying

3 tbsp Mustard oil for gravy

1 tbsp Ghee for gravy

A few mint leaves and cilantro leaves, for garnish

Lime wedges, for garnish

 

Method:

To begin making the Mushroom and Prawn Malai Curry recipe, firstly clean the prawns and marinate with turmeric and salt for half to one hour. 

Heat oil in kadai and lightly fry prawns till they turn golden. Keep aside.

Clean the mushroom, cut them lengthwise, stir fry them for 2-3 minutes. Keep aside.

To the kadai, add mustard oil and ghee, to this add cardamom, clove, cinnamon stick, jeera and bay leaves.

As soon as the fragrance of the masalas rises, add onion paste. Once the onion starts browning, add ginger paste, garlic paste followed by tomato and chilli paste.

Add sugar, salt, turmeric and jeera powder and curd. Keep stirring till the oil separates from the masala.

Then add coconut milk and simmer it covered for about 10 minutes.

In between check if the mixture dries up, add little water or coconut milk.

Mix the prawns and mushrooms and simmer for five more minute.

Turn off the stove, sprinkle some garam masala powder and keep it covered for 10 to 15 minutes in the kadhai.

Serve Mushroom and Prawn Malai Curry with hot steamed rice and Beetroot Tambuli for a delicious meal.

Enjoy!

 

Parsans Kitchen