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%Pork Kosha Recipe debjanir rannaghar
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Pork Kosha Recipe | Bengali Kosha Shuor-er Mangsho

Pork Kosha is a Bengali delicacy where pork chunks are slow-cooked to the perfection with the spices.
Course Main Course, Meat, Pork, Side Dish
Cuisine Bengali
Keyword aam kasundi murgi recipe debjanir rannaghar, Bengali Kosha Shuor-er Mangsho Recipe, Kosha Pork Recipe, Kosha Shuor Recipe Debjanir Rannaghar
Prep Time 8 hours
Cook Time 1 hour 30 minutes
Total Time 9 hours 30 minutes
Servings 3 People
Calories 530kcal
Author Debjani Chatterjee Alam
Cost Rs 400

Ingredients

  • 500 g Pork with bone and fat
  • 100 g Plain Curd
  • 3 Onion thinly sliced
  • 1.5 tablespoon Garlic Paste
  • 1 tablespoon Ginger Paste
  • 4 Green Chillies chopped
  • 1 teaspoon Turmeric Powder
  • 1.5 teaspoon Coriander Powder
  • 1.5 teaspoon Cumin Powder
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Kashmiri Red Chili Powder
  • 1 teaspoon Sugar
  • 1 teaspoon Salt to taste
  • 4 Bay Leaf
  • 1 teaspoon Sahi Garam Masala
  • 3 tablespoon Mustard Oil
  • 1 tablespoon Ghee

Instructions

  • Beat the curd with half of the red chili powder, salt, turmeric, and also garam masala.
  • Marinate the pork with it and keep for 6-7 hrs, preferably overnight.
  • Heat mustard oil in a deep and heavy-bottomed pan.
  • Temper the oil with a bay leaf.
  • Also, add the sugar to it and let it caramelize.
  • Now add the onions, and fry on medium heat until light brown.
  • Add ginger, garlic, and green chili. Brown it a bit more till the oil separates.
  • Add the coriander and cumin powder, followed by the rest of the chili powder, turmeric powder, and salt, and fry.
  • Now add the marinated pork and mix well.
  • Cook on low flame for 1 hour and 30 minutes or more till the pork is soft and all the water is released. Add a little water once in a while to prevent burning.
  • Once the pork is soft, open the cover and add ghee and a pinch of garam masala and cover.
  • Serve Kosha Shuor-er Mangsho with steaming rice or paratha.
  • To make it more flavorful, store the kosha pork once cooled for 8 hours or so and then cook for 5-6 minutes on a high flame and serve.

Notes

  • Slow cooking makes the dish perfect.
  • I have adjusted the spices based on my preference.
  • Kashmiri red chili powder is optional; however, it gives a nice color to the dish and also balances the hotness.

Nutrition

Serving: 150g | Calories: 530kcal | Carbohydrates: 20g | Protein: 39.5g | Fat: 32.8g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 1506mg | Fiber: 3.3g | Sugar: 8.9g
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