Pork Curry with Iskus or Chayote Squash

Pork Curry with Iskus or Chayote Squash

Friday, January 22, 2021

One of my all time favorite comfort food …. Thanks to my dearest friend Sunita, who gave me wonderful white Iskus from her kitchen garden which inspired me to make this dish … Used my Grandma’s recipe for Pork curry ( with zero oil , just cooked in the Pork fat … although I am sure the calories are not less !!!) and added huge chunks of Iskus… my Mom’s style…. With cooking delegated only to weekends ( back to a full time job !!!) , this is worth the wait  …. Enjoy and Happy Cooking  ~ Kamakshi

Prep Time : 10 mins Cook Time : 15 mins
Serves : 6

INGREDIENTS
1 Kg Pork , cut into medium size cubes
4 Medium size , Chayote Squash ( Iskus) cut into big chunky pieces ( I just make 4 chunks out of 1 Iskus)
2 Large Onions, finely diced or made into a paste
7 Cloves of Garlic, finely diced
2 tsp Ginger Paste
3 Medium Tomatoes , finely diced
1 tsp Turmeric (Haldi)
1 tsp Chilli Powder
Salt to taste

METHOD
In a pressure cooker, first add the pork meat. On top of the meat , layer with the chopped onions, garlic, ginger and tomatoes.
Sprinkle chill powder, turmeric and salt on top and add 1 cup of water.
Cover the pressure cooker and cook for 10 mins till the meat becomes tender.
Switch of the gas, release the steam from the cooker and open the pressure cooker. The gravy will be watery when you check the meat. Add the chunks of Iskus to the meat, mix well. Put the pressure cooker cover again and pressure cook for another 10 mins. No additional water is required.
Switch of the gas and let the pork and Iskus steam inside the pressure cooker. After 5-10 mins , open the cooker , gentle mix so that the iskus pieces do not become mushy.
Serve hot with plain rice.

TagsNepali Recipes, Pork and Iskus Curry

Naga Pork Curry

Naga Pork Curry

Wednesday, March 19, 2014

This came from http://looklearncook.blogspot.com/2012/06/naga-pork-curry.html

Comment from another site - I am a Naga and what we do back home is place the chicken in a thick-bottomed vessel, add just enough water to cover the meat and let it boil till the scum rises and can be scooped out. The veggies are then added to the meat. The chillies, garlic and tomatoes are mashed with a mortar and pestle with a little salt and then added taking care to ensure that the mixture is not stirred in and allowed to cook until the raw smell goes off. The ginger is crushed and added just before serving so that it's flavor is preserved. And of course, the amount of salt is adjusted before you serve it!

Another variation with Chicken from @http://houseofspice.blogspot.com/2010/03/naga-chicken-curry-0-oil.html

Ingredients :

1 lb chicken

1/2 cup bamboo shoot (long strips)

1/2 cup cabbage (cut into chunks)

2 tomatoes ( crushed, preferably with your hands :) )

6-7 green chillies (adjust accordingly as you won't be adding any chilly pwdr )

1/2 inch ginger

1 garlic pod

1 tsp chilly flakes

coriander leaves 

salt to taste

Method:

Cut and clean the chicken pieces.

Crush green chillies, ginger and garlic. ( just to open up the flavors )

Take a vessel in which you make the chicken, add in the chicken, sliced bamboo shoot, cabbage , crush tomatoes, crushed green chillies, ginger, garlic, chilly flakes, coriander leaves and salt. 

Cook until the chicken is done.

Garnish with coriander leaves.

Serve hot with rice, or even can be had as a soup.