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Pork Patia

You won’t find this pork patia in many Indian restaurants so you’re just going to have to make it at home!

pork patia

Pork Patia – A delicious BIR curry

For religious reasons, pork is not served at many Indian restaurants. Personally, however I love pork and cook with it often. Cooking pork in a British Indian Restaurant (BIR) style tastes mouthwateringly good. I guess that’s why I frequent Indian restaurants more often that have pork on the menu.

Patias like this were first cooked here in the UK. They were made to compete with the popular sweet and sour Chinese dishes. This pork patia recipe will stand up to any Chinese takeaway dish!

Those of you who follow my blog regularly will know that I have a lot of British Indian Restaurant (BIR) style recipes. Most ask for my curry sauce which is blended with the other ingredients to make this or that curry. This recipe, however can be made without the curry sauce. You just need to ensure you cook the meat until it is very tender and then dig in.


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Yield: 4

Pork Patia - A Delicious Sweet And Sour Curry

Pork Patia - A Delicious Sweet And Sour Curry


  • 900g pork meat cut into one inch cubes
  • 4 tablespoons ghee or butter
  • 2 large onions finely sliced
  • 400ml chopped tomatoes
  • 5 cloves garlic – smashed and finely chopped
  • 1 inch ginger – smashed and finely chopped
  • 6 black cardamom pods or 10 green pods
  • 1 cinnamon stick
  • 5 cloves
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon curry powder
  • 1 tablespoon prepared mint sauce
  • 1 teaspoon sugar
  • 1 tablespoon desiccated coconut
  • 250ml (1 cup) chicken stock or water
  • 2 tablespoons mango chutney
  • Salt and pepper to taste


  1. Melt the ghee/butter in a large saucepan.
  2. Add the whole spices and let them flavour the butter for about 30 seconds.
  3. Now pour in the sliced onions and fry them slowly until they turn translucent and soft.
  4. Add the tomatoes, garlic and ginger and let sizzle for another 30 seconds.
  5. In goes the pork! Mix it in well with the other ingredients until it turns white and is about 80% cooked through.
  6. You can now add the rest of the ingredients except for the garam masala, salt and pepper and the mango chutney. Let the curry cook over medium heat for about 40 minutes until the meat is fall apart gorgeous.
  7. When ready to serve, stir in the mango chutney and sprinkle with salt and pepper to taste and the garam masala. Check for seasoning and don't be afraid to add this or that if it improves the flavour for you.
  8. Enjoy with rice or homemade naans.

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The pork in the recipe was supplied to me free of charge to try from Farmer’s Choice. As with all of their free range meat, it was awesome and perfect for the pork patia recipe!

brian nicholls

Monday 25th of July 2016

hi dan, since seeing your site im very much into curries, and from an old fashioned fish and chip man thats saying something, im converted, in this receipe instructions you say add garam masala, but i see it nowhere in the actual receipe, how much should be used

Dan Toombs

Tuesday 26th of July 2016

Hi Brian

Thank you. I must have left it out and will fix. One teaspoon should do the job. You could always add a little more to taste.

Cheers, Dan


Wednesday 22nd of April 2015

Just made this, amazing! So tasty! Good job. Can't wait to try others from this website

Dan Toombs

Tuesday 21st of July 2015

Hi Rob

Thank you very much for leaving a comment. I'm glad you enjoyed the recipe. Happy cooking!


Paul Walker

Wednesday 7th of January 2015

Thanks for this recipe, i have cooked many many BIR style curries over the years with great success, but i made this last night and it was FANTASTIC!!! I didnt have any cardomns as we are currently in France and ommited it from the recipe, but it turned out as and quoted by my wife-the best curry you have ever cooked! Many thanks for sharing. Paul

Dan Toombs

Monday 12th of January 2015

Hi Paul

I'm really glad you and your wife liked the recipe. Thanks for trying it and for taking the time to comment. Much appreciated.


Zoe Perrett

Saturday 5th of July 2014

Interesting to see the recipe for the Brindian curryhouse version - do you know the patia in its original form is a dish from the Parsi community? Along with dhansak, one of the other dishes that frequently appears on the curryhouse menu in modified form!

Dan Toombs

Monday 7th of July 2014

Hi Zoe

I know. I have some nice authentic recipes. Perhaps I should post them. Will do soon. :-)


Su Tyler

Thursday 20th of March 2014

Tried this the other night with chicken. Delicious.. hubby wanted it a bit hotter so I added a small chilli. :)

Dan Toombs

Thursday 27th of March 2014

I always add a bit more chilli too. Glad you liked the recipe Su.


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