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Sri Lankan Black Pork Curry
Nb persons: 0
Yield:
Preparation time:
Total time: 1 hour 20 mins
Source: https://www.theflavorbender.com/spicy-sri-lankan-black-pork-curry/
| 1.5 lb | Pork, (loin chops or shoulder - a pork cut with some fat is preferable for this curry) |
| Marinade | |
| 4 tsp | black pepper |
| 6 pods | cardamom, seeds crushed (only the seeds) |
| 1 heaped teaspoon | Sri Lankan Roasted Curry Powder, (recipe link available above) |
| ½ tsp | salt |
| ¼ tsp | ground cinnamon |
| ½ tsp | cayenne pepper, (optional) |
| 3 tsp | tamarind Paste |
| Curry | |
| 2 | Jalapeno peppers, sliced, (or 2 serrano peppers if you prefer more heat) |
| 1 inch | peeled ginger, minced |
| 3 | garlic cloves, minced |
| ½ medium | onion, chopped finely |
| 1 tbsp | lemon juice, (optional) |
| 2-3 | bay leaves |
| 1 tbsp | sugar |
Cut the pork into ½ - 1 inch cubes. If the chops have bones you can add those to the curry too as they add more flavour, so don’t throw them away.
Crush the cardamom pod seeds into a powder and mix it with the black pepper, curry powder, salt, cinnamon, cayenne pepper. (I added all of this in to a mortar and pestle and crushed the seeds and mixed everything together)
Add 2 tbsp of this spice mix, the tamarind paste, and 1 tbsp oil to the cut pork and mix to coat. Leave to marinate for a few hours (up to 8 hours/overnight)
The next day, bring the meat to room temperature before cooking.
Heat 2 tbsp of oil in a saucepan over medium heat. When the oil is hot, add the bay leaves and ginger and onions and saute till onions become translucent. Add the garlic and sliced Jalapeno Peppers and saute for another 30 seconds.
Add the marinaded pork and sugar and stir to mix well. Add about ½ cup of water and bring this to a boil.
Lower the heat to medium-low and let it simmer for 1 hour. Check on the curry to add extra water if it dries out.
Taste and add more salt and some lemon juice, only if needed.
You can serve immediately, but it tastes better after it has rested for a little while. Even better the next day!
another version
I used a kg of pork cut and into a chatty.Add chilli powder, salt,roasted curry powder, a bit of unroasted curry powder, turmeric,uluhal (all to your individual taste)pepper,cinnamon and mix well.cook on a low flame,stirring so the meat will not stick.once the fat starts rendering cook for a further 5 minutes and then add onions,ginger,garlic,rampe, karapincha,lemon grass and tomatoes. Let it simmer ,and add a splash of water.cook till tender.add a tbs of roasted rice/coconut and cook till thick and all the pieces are coated in the curry sauce.If more acid is required, add some vinegar when simmering.
Uluhall is fenugreek seeds and karapincha is curry leaves.Also rampe is pandan.fenugreek is used sparingly, Just a 1/4 tsp of seeds.but you can cook without these if they are not available.
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