The Spicy East Indian Pork Tamriad Recipe made by the East Indians of Bombay, India is a cross between the East Indian vindaloo and the sorpotel. Made with both dry and fresh masala, here’s how our family makes it for dinner!
If you love the traditional East Indian Pork Vindaloo, you’re duty bound to love the tamriad of pork. Okay, not duty-bound, but if you just taste it, you’ll fall head over heels in love with it. Why? Methinks because it tastes like a cross between the fiery vindaloo and the spicy pork sorpotel. Who wouldn’t love eating a melange of these dishes? Really!
And no, it’s not tamarind, it has nothing to do with tamarind. The word is ‘tamriad’, ‘pork tamriad’! Or pork tamriale, depending on which East Indian dialect you speak.
The blend of fresh masala (chillies, ginger, garlic) and ground masala is so tantalizing perfect, it makes your mouth water just thinking of it!
Anyway, here’s how to make pork tamriale with the recipe we use at home. If you’re not East Indian, making the tamriad of pork meat might require a bit of a learning curve. So unless you have East Indian blood, it’ll take a few tries to get it right, but you will eventually. And I shall tell you in advance anyway, even if made half-right East Indian food always tastes amazing! Just come back here with questions if you have any.
What ingredients do you put in a pork Tamriad?
Here are the ingredients we use:
1 kg pork cut into medium pieces (we usually use the skin too, but you don’t have to)
6 kashmiri chillies
7 green chillies
20 flakes garlic plus another 10 more flakes of garlic
1 piece of fresh ginger
1 tbsp turmeric powder or 1-inch fresh turmeric
1 tsp jeera or cumin
3 sticks of cinnamon (optional)
8 cardamom (optional)
half kg onions
250 ml vinegar (or 500 ml wine)
1 tablespoon salt
* If you can’t find kashmiri chilies, any super spicy dried red chilies will do
*See specific amounts we use in the printable recipe at the bottom.
How to make Eastya Pork Tamriad?
The trick to making good East Indian pork dishes is to use a mix of meaty pieces and fatty pieces and let them slow cook for hours. The fatty pieces ooze oodles of flavor out into the dish!
Optional Step – Tenderize The Pork Meat
Sometimes we soak the pork in water and a handful of salt overnight to tenderize. As I said, sometimes. Most times we don’t do this and just start cooking.
Step I – Prepare The Fresh Masala
Cut the ginger, chilies, and garlic into julienne strips along with the sliced onions and set aside.
Step II – Prepare The Dry Ground East Indian Masala
Grind all the dry masala ingredients to a paste with vinegar. We use about 250 ml of vinegar, but you can use less or more. Sometimes we substitute part of the vinegar with my homemade currant wine or other wines. So you could use any available wines.
Step III – Cook The Pork With The Masala
The next morning or a few hours later, mix all the ground masala with the fresh cut ingredients and the pork and cook for about an hour or longer on a medium flame, stirring occasionally. You usually know when the meat is ready if the skin or tushin as we call it is tender.
The pork tamriad can be stored at room temperature for a few days to a week. It does not spoil and tastes better with age.
Spicy East Indian Pork Tamriad
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- 1 kg Pork Cut into medium pieces
Fresh Ingredients For The Cut Masala
- 10 Garlic Cloves or Garlic Flakes Julienned
- 1 inch Ginger Julienned
- 7 Green Chilies Julienned
- .5 kg Onions
Dry Ingredients For The Wet Masala
- 6 Dried Kashmiri Chillies If you want it spicier add 3 more
- 1 Tablespoon Turmeric powder Or 1 inch fresh turmeric chopped roughly.
- 3 Cinnamon Sticks (Dalchini)
- 1 Tablespoon Cumin (Jeera)
- 6 Cloves
- 20 Garlic Cloves or Garlic Flakes
- 4 Green Cardamon Pods (Choti Elaichi)
- 150 ml Vinegar
- 1 Tablespoons Salt
- 600 ml Water
Optional – Tenderize The Meat
- Soak the pork in a pot of water with a few handfuls of salt overnight. This will help soften and tenderize the meat. But we usually skip this part. It's up to you if you want to do it.
Prepare The Fresh Masala
- Cut the green chilies, ginger, and garlic in julienne strips.
- Slice the onions fine and set aside.
Prepare The Dry Ground East Indian Masala
- Grind all the wet masala ingredients in a mixer grinder to form a fine or almost fine paste.
Cook The Pork Tamriad Curry
- If you have soaked the pork in water and salt, drain it.
- Mix the pork with the wet masala. Add the fresh masala and mix everything together.
- Add about 150 ml vinegar and 600 ml water, or 500 ml wine and 250 ml water.
- Allow it to cook on a medium flame for an hour. Stir occasionally.
- After an hour, taste a piece of meat to see if it is tender enough. If the meat or skin needs more softening, cook for another 15 minutes or 30 minutes. (It all depends on the meat and your stove.)
- Make sure you taste the pork tamriad and check if more salt or vinegar is needed and add anything as necessary. (Tamriad of pork doesn't require fixed measurements, so once it tastes' good to you that's it!)
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- Add about 150 ml vinegar and 600 ml water, or 500 ml wine and 250 ml water. Or adjust the quantities to suit your taste.
- We usually store outside, but it’s better to refrigerate it after 4 to 5 days.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Cooking Tips & Tricks
- The wet ingredients can be ground to a rough paste.
- Do not discard the fat. The fatty pieces are important to the flavor of this East Indian pork dish, a combination of meat and fat pieces is essential.
- Add more vinegar if needed.
- Use homemade wine instead of vinegar if you prefer. Only use 1:3 the quantity.
- Make one to two days before serving. It tastes better when it has had time to rest and marinate.
- We cook the meat on a medium flame for about 1 hour to 1.5 hours. You can cook it in the pressure cooker for about 30 minutes if you’re in a hurry.
- If you’d rather try something continental, The Soz makes a delicious glazed roast gammon. Or if you prefer seafood, try the baiki fish vindaloo!
- Want mutton instead? Try the mutton khudi curry or the lonvas curry!
- Want something vegetarian that’s tangy? Try the pickle made for Mumbai’s ethnic East Indian weddings.
- Wash it down with a fruity pineapple wine or increase the heat with a spicy wine soda.
Answering your Questions about Pork Tamriad Made By East Indians
How Long Can Pork Tamriad Be Stored?
The traditional East Indian pork tamriad can be stored at room temperature for a week as it does not spoil and tastes better with age. In the fridge, pork tamriad curry can last for a few weeks. You can also freeze it in an air-tight container for 6 months or longer.
What Other East Indian Recipes Can You Make?
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
East Indian Celebration
Festive Recipes from Abby's Plate
See the full list of books here!
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