Sri Lankan Black Pork Curry
This Sri Lankan Black Pork Curry is thick, spicy, and delicious!
Servings: 2 Portions
Ingredients
For The Dark Roasted Curry Powder
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon fenugreek seeds
- 1 teaspoon basmati rice
- 5 dried red chillies
- ½ tablespoon black peppercorns
- ½ teaspoon mustard seeds
- 3 cloves
- 1 cinnamon stick
- 3 cardamom pod seeds
For The Pork
- 500g pork shoulder or pork belly
- 1 tablespoon black pepper
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- ½ teaspoon salt
- 1 tablespoon vinegar
- 2 garlic cloves, finely chopped
For The Rest of the Curry
- 1 green chilli, sliced in half lengthways
- 2 bay leaves
- 1 teaspoon sugar
- 1 piece lemongrass, bruised bash the lemongrass down the stalk to release the flavour
- 3 curry leaves
- 2 garlic cloves, finely chopped
- ½ inch ginger, finely chopped
- 1 onion, diced
- ½ teaspoon salt
- 2 teaspoon tamarind paste
- water to cover the pork
- 2 portions of cooked basmati rice
- 2 lime wedges to serve
Instructions
- Slice your pork into ½ inch cubes. Place in a bowl with the black pepper, chilli powder, turmeric, salt, vinegar, and garlic. Mix thoroughly with a spoon and then cover and leave in the fridge to marinate for a few hours or overnight.
- For the dark roasted curry powder, add all of your spices into a frying pan and place it on medium-low heat. Continuously stir the spices to avoid them burning. Fry the spices for 5-10 minutes or until they begin to turn a dark colour. Remove from the heat and place them in a pestle and mortar, or spice blender. Blend until a smooth spice mix has formed and then set it aside. If you don't have some of the spices in "whole" forms but in "grounded" forms, then roast the whole spices first and add in the ground forms afterwards, in the pestle and mortar.
- Grab yourself a pot, place it on medium heat, and add 1 tablespoon of vegetable oil. Transfer in your dark roasted spice mix, green chilli, bay leaves, sugar, lemongrass, curry leaves, garlic, ginger, and onion. Fry for a few minutes and stir until well combined. The smells in your kitchen should be incredible right now!
- Pour in your marinated pork and fry on high heat for 5 minutes, making sure all sides of your pork are lightly cooked.
- Next, add in your salt, and tamarind paste, and cover the pork with water (around 400ml). Place a lid on your pot, bring to a boil, and then leave to simmer for 30 minutes.
- This is probably a good time to get your rice on the go!
- After your pork has been gently bubbling away for 30 minutes, remove the lid and leave the curry sauce to reduce until you have a thick porky, dark-looking curry. Season to taste!
- When your rice is done and your pork is at a thickness of your liking, serve it up with a wedge of lime and enjoy!