Mangalorean Pork Intestine Curry

Mangalorean Pork Intestine Curry recipe videos

Mangalorean Pork Intestine Curry, known locally as 'Boti Masala' or 'Pork Boti', is a fiery and aromatic dish from the coastal Karnataka region of India. It features meticulously cleaned pork intestines slow-cooked in a rich, spicy gravy made from a blend of roasted spices, coconut, and tangy tamarind. This dish is a beloved part of Mangalorean Christian cuisine, often enjoyed as a hearty side or a main course with rice or bread.

🍽️ Nutrition at a glance

This dish is primarily high in protein and fat, with minimal carbohydrates. It is a good source of B vitamins (especially B12) and minerals like iron and zinc, with a typical serving containing roughly 300-400 calories.

Nutrition breakdown

Calories	350 kcal
Protein	25 g
Carbs	8 g
Fat	24 g
Fiber	3 g
Sugar	2 g
Sodium	680 mg
Vitamin B12	8.5 mcg
Iron	4.2 mg
Zinc	5.8 mg
Selenium	32 mcg
Phosphorus	280 mg
Potassium	350 mg
Niacin (B3)	6.5 mg
Vitamin B6	0.4 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a prime example of the unique, spice-forward seafood and pork-centric cuisine of the Mangalorean community. Nutritionally, using organ meats like intestines is a traditional, sustainable practice that maximizes nutrient utilization from the whole animal.