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.

RECIPE:

INGREDIENTS:
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

Curry:
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

DIRECTIONS:
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.

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

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One Response

  1. […] SERVING: Serve as an a condiment to dry curries, like Sri Lankan Pork Curry. […]

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