Sri Lankan Black Pork Curry

Ingredients

• 1kg pork shoulder, cubed
• 3 tbsp Sri Lankan black curry powder (or roast: 1 tbsp coriander, 1 tbsp cumin, 1 tbsp fennel, 5 cardamom, 5 cloves, 1 cinnamon stick, 1 tsp pepper — until very dark)
• 2 onions, sliced
• 3 garlic cloves
• 1 thumb ginger
• 15 curry leaves
• 2 stalks lemongrass
• 1 piece pandan leaf
• 1 tbsp tamarind paste
• 1 piece goraka (or extra tamarind)
• 1 can coconut milk
• 3 tbsp coconut oil
• Salt

Instructions

1. Heat coconut oil; add curry leaves, lemongrass and pandan.
2. Add onion; cook 8 min.
3. Add ginger-garlic; cook 2 min.
4. Add pork; brown.
5. Add black curry powder, tamarind and 200ml water.
6. Simmer covered 60 min.
7. Add coconut milk; simmer 25 min more until pork is tender and sauce is dark.

Serving suggestions

• Eat with rice and pol sambol.

Storage & reheating

Keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions