Karnatakan Curry with Tomato Rice and Gingelly Chutney

4.5/5 from 6 Customers

A temptingly tangy pork curry from South India...


20 minutes

1 hour 25 minutes


In stock

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This month’s recipe is from the Kodagu district (formerly Coorg) in the state of Karnataka, in the south west of India. The hilly, forested area (part of the Western Ghats) is famous for its coffee plantations as well as growing spices such as black pepper, cardamon and vanilla.

This rich and dark pork curry is flavoured with the black pepper (that’s been toasted for extra depth of flavour) grown in the region and kokum (or kodampuli), a sour fruit that provides a tangy element much like lemon or vinegar. On the side we’ve got an unusual gingelly (sesame) chutney which is seasoned with a tempering of chilli flakes, mustard and curry leaves. Tomato rice, homemade chapatis and a simple spinach dish complete the meal.                            


20 minutes

1 hour 25 minutes





Medium Effort

Main Ingredient


Taste Profile

Meal Taste


Meal Taste



Popular Style




Kokum: kokum Pork Marinade: turmeric, Kashmiri chilli

Curry Paste Spices: coriander, cumin, black pepper, cloves, cinnamon, brown MUSTARD, tamarind (tamarind, cornstarch)

Sesame Seeds: white SESAME

Chutney Tempering Spices: brown MUSTARD, chilli, curry leaf

Rice Spices: cumin, brown MUSTARD, curry leaf

Spinach Spices: cumin, brown MUSTARD, curry leaf

Allergens listed in CAPITALS

  • 600g diced pork (pork belly is best)
  • 2 medium onions
  • 6 cloves of garlic
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 1 green chilli (optional)
  • 400g spinach (fresh or frozen)
  • 2 tbsp tomato puree
  • 75g desiccated coconut
  • 25g peanuts (roasted and salted are fine)
  • 300g basmati or standard long grain rice (not easy cook)
  • 250g plain flour or 50:50 mix of plain and wholemeal flour (plus extra for rolling) 

Product Rating (6):


This was a huge success with the whole family. Especially enjoyed the way the gingelly chutney complimented everything else. Fab!

Paul Brilleman View More

Lovely photo- looks delicious!


Easy to make and enjoyed making homemade chapatis! Really tasty :)

Charlotte Hughes View More

The Chapatis look great! Glad you enjoyed it!


The curry itself was deep with flavour and worked nicely with the tomato rice, but the real star of the meal was the gingelly chutney with deep, rich flavours of peanut, coconut and sesame. Not the best of the Spicery boxes I've had (especially those with coconut flavourings), but one that worked well altogether and I would make again.

Helen Nathan View More

So glad you enjoyed the recipe overall Helen! Hope the next recipe you try strikes your fancy more!


So, someone was obviously keen to try this one! Used chicken instead of pork and it worked fine, nice flavour and the spinach and rice set it off perfectly. Not entirely sold on the Gingelly chutney though!

Kevin Greenhill View More

Can't blame him for his excitement, looks lovely!


I can honestly say this is the best home made curry we’ve tasted. Can’t wait to try next months recipe. Many thanks to The Spicery

Brian Little View More

Wow two thumbs up to the chef! Thanks for sharing!


Even in Holland we enjoy a good curry, thanks to our English friends Laura&Laura

Ruth Brinkhorst View More

Lovely- spreading the curry joy! Looks like a delicious feast, thanks for sharing!

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