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- Joined: Wed 05 Jul 2017 5:11 pm
SRI LANKAN PORK CURRY
3 tablespoons rapeseed or coconut oil
1 teaspoon black mustard seeds (run out used yellow)
1 cinnamon stick
1 tablespoon cumin seeds
20 curry leaves (oops no curry leaves)
2 large red onions - finely chopped (I only had white onions)
2 teaspoons red chilli powder (or to taste)
3 tablespoons Madras curry powder (how about a medium)
1 teaspoon turmeric
2 tablespoons garlic and ginger paste
1 tablespoon tomato paste
1 or more green chillies - cut into thin rings
1 generous tablespoon tamarind pulp (or concentrate)
400ml thick coconut milk
900g (2 lbs.) pork leg - cut into large chunks (I used shoulder)
Water or chicken stock to cover (didn't need much)
Salt and black pepper to taste
1 teaspoon garam masala (I stirred it in before serving)
Heat the oil over medium high heat in a wok or large saucepan.
When hot, add the black mustard seeds and cinnamon stick. When the mustard seeds begin to pop, add the cumin seeds and curry leaves.
Stir this all around in the oil for about 30 seconds and then add the chopped onions. Fry the onions until soft and translucent and the pour in the ground spices and garlic and ginger paste.
Add the chopped chillies and tomato paste, followed byth the tamarind pulp and coconut milk.
Mix all these ingredients well and then add the pork with just enough water or stock to cover.
Simmer for about 40 minutes or until the pork is fork tender.
Season with salt and pepper to taste and sprinkle with the garam masala to serve.
I served with chopped coriander because I love it.