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Pork scotch curry

Image of a bowl with pork curry on one side, rice on the other and naan at the back. Sprinkle of herbs on top

We often buy pork scotch fillet. It used toi be a “budget” cut, but now the price has skyrocketed. You know, like Beef Cheeks, Rib eye and Beef scotch fillet. I’m sure it was only a few years back these cuts were only half the price.

So, what can we make with our pork scotch? A pork curry, of course ๐Ÿ™‚

Classes if you are local (Melbourne) or Zooms from anywhere ๐Ÿ™‚

Ingredient list

  • Pork – Pork Scotch Fillet is the go for this recipe. Shhhh, it’s still not a bad price, so quickly get on it before it skyrockets. I prepare it by trimming excess fat, but remember, don’t cut it all off; fat is flavour. Cut it into bite-size bits, also remembering meat shrinks on cooking, so not too small.
  • Spices – there are a few in this one, but if you’re like me, you’ll have them in your pantry because they’re fairly common if you like curry. Whole spices are always best if you have something to grind them in, and I’m using my Thermomix.
  • Kashmiri – Kashmiri chilli powder is not as hot as others, but Kashmiri is used to give our dish that wonderful red colour. I have an eBook with all my favourite blends. I have all sorts of mixes in there, not just curry. Things like fried chicken and taco blend are found in it.
  • I like to make my own ghee, it smells and tastes divine, and I know exactly what is in it.
  • Tomatoes – It’s nice to use fresh in this dish, but we usually make curry when it’s cold, so I always use Annelise tinned tomatoes when you can’t get good flavoured fresh tomatoes. The quality of these tomatoes is the best I’ve seen.
  • Cashew or almond meal – is used in this dish to help make the sauce creamy. You’ll need to grind that first if you don’t keep ground nuts on hand.

This dish creates a fair amount of sauce, don’t waste it; try adding it to seasoned steamed potatoes and using it up in Samosas or Godamba Roti. I never waste a good sauce. ???

Image of a bowl with pork curry on one side, rice on the other and naan at the back. Sprinkle of herbs on top

Pork Scotch Curry

4.80 from 5 votes

5 stars tells us you love the recipe

This is a quick curry that has bags of flavour. The recipe is mild in heat so even the kids may like it. Although, If you want it hot, you know what to do.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Difficulty Easy
Course Dinner
Cuisine Indian style
Servings 4
Method Thermomix


  • 1 Thermomix


First make the dry rub

  • 4 whole green cardamom pods
  • 3 whole cloves
  • 1/2 tsp cassia or cinnamon powder
  • 1/2 tsp Pepper crushed or 2/3rds tsp of whole black peppercorns
  • 1 tsp coriander seed
  • 1/2 tsp turmeric
  • 1/2 tsp dry ginger powder
  • 2 tsp of my Kashmiri blend or 1 tsp of Kashmiri chilli powder
  • 1/2 tsp flaked salt
  • 1 tsp brown sugar
  • 600 g pork scotch fillet cut into bite-sized cubes

For The Curry

  • 15 g garlic cloves
  • 200 g brown onions peeled and cut into quarters
  • 30 g ghee non-flavoured oil you like to use
  • 15 g ginger peeled and chopped.
  • 250 g tomato I used Annelise tinned tomatoes
  • 2 tbsp of cashew or almond meal
  • 1 tsp flaked salt or 1/2 tsp of fine.


First The Rub

  • Add all the ingredients on the list (apart from the meat) to the TM bowl MC in then set for 1 minute/speed 10
  • While this is happing prepare the scotch fillet by cutting it into bit sized pieces and placing it in a bowl that can be stored in the fridge.
  • Remove the ground spices from the TM bowl, sprinkle over the meat then combine well so that all the meat is covered. Set aside for at least 30 minutes but up to overnight if you wish.

To Make The Curry

  • Weigh the garlic cloves and ginger into the TM bowl, MC in, then chop 5 seconds/speed 6
  • Weigh the onions into the TM bowl, MC in, then chop again for 5 seconds/speed 5
  • Add the ghee or non-flavoured oil, place the simmering basket on top of the lid, then set for 5 minutes/Varoma/speed 1
  • Add in the remainder of the ingredients, including the marinated pork and place the simmering basket on top of the lid, set to cook for 35 mins/100ยฐC/reverse speed slow stir.
  • I use the excess liquid for this dish in another recipe. See notes.


How often have you made (or bought for that matter), a curry that has a little too much sauce?
My tip is to make Samosas or some Godamba roti.ย  Steam and season some cubed potatoes until softened then add the excess sauce, (check to see if you need extra salt, potatoes need a lot) add a handful of frozen peas and you’ve got another meal. Too yummy.

Want to know more?

Jeera Rice goes well with this dish, as does some Naan bread.


  1. 5 stars
    Hi Bev
    This recipe is so delicious, I am making my second batch of pork scotch fillet curry this week.
    I donโ€™t know how to use my Thermomix ๐Ÿ™ƒ so I started cooking on the cooktop and then slow cooked it in the oven.
    Thank you for sharing. ๐Ÿ™

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