Sri Lankan Pork Curry

This is a bit of an epic. Check out the roll call of ingredients! Don’t let this deter you however, it’s pretty straightforward once you get going. And before I forget, it’s sublime in taste! It’s absolutely delicious. I could barely stop myself eating the entire pan full. Actually, come to think of it, we did. Enough for four between the two of us. Naughty.


Sri Lankan Meat Curry Powder:
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 clove
1/4 teaspoon cardamom seeds
2 curry leaves
1/2 teaspoon lemon grass (finely chopped)
1/4 teaspoon cinnamon powder

1 tablespoon basmati rice
1 tablespoon dessicated coconut
1/2 teaspoon mustard seeds
2 tablespoons white vinegar
2 tablespoons peanut oil
1/2 cinnamon stick
10cm piece pandanus leaf (optional)
1/4 teaspoon fenugreek
10 curry leaves
1 onion (chopped)
1 stick lemon grass
3 cloves garlic (chopped)
1 teaspoon ginger (crushed)
1 teaspoon chilli powder
Sri Lankan Meat Curry powder (all of it)
1 teaspoon paprika
1/4 teaspoon turmeric
2 tablespoons tomato puree
2 tomatoes (chopped)
1 kg pork (cubed)
2 teaspoons salt
1 teaspoon black pepper

To make the curry powder:
In a small frying pan, dry roast the coriander, cumin, fennel, clove and cardamom seeds for 30 seconds until fragrant. Then crush into a fine powder in a pestle & mortar or spice grinder with the curry leaves, lemon grass and cinnamon. Set aside.

To make the curry:
Dry fry the rice in a small pan until lightly browned. Add coconut and mustard seeds and brown for 15 seconds. Crush in a pestle & mortar or spice grinder. Add the vinegar and stir well.

Heat a large pan over a moderate heat with the oil and add the cinnamon, pandanus leaf, fenugreek, curry leaves and cook for 1 minute. Add the onion, lemon grass, garlic and ginger and fry for 5-6 minutes, stirring. Stir in the chilli powder, Sri Lankan Meat curry powder, paprika, turmeric, tomato puree and tomatoes and cook for 2-3 minutes. Add the meat and stir well to coat for 3 minutes. Add the salt & pepper and 500ml water. Bring to a boil and cook over this heat for 15 minutes. Reduce the heat to low and simmer for 30 minutes. Add the rice/coconut/vinegar paste and continue to cook for 6-7 minutes. Keep your eye on the pan. The pork may stick! When it’s nice and glossy and reduced – serve. Fish out the pandanus leaf and lemon grass if you can be bothered. You can eat the curry leaves – they’re lovely.

I love this one with naan bread, roti or paratha but it’s still utterly delicious with rice.

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