If you’re looking for an easy, no fuss curry, you’ve got to give this Sri Lankan curry a try!
The pork meat is cooked from raw in the mildly spiced sauce until it is fork tender. Curries don’t get much better than this.
INGREDIENTS Serves 6
3 tablespoons rapeseed or coconut oil
1 teaspoon black mustard seeds
1 cinnamon stick
1 tablespoon cumin seeds
20 curry leaves
2 large red onions – finely chopped
2 teaspoons red chilli powder
3 tablespoons Madras curry powder
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
400ml thick coconut milk
900g pork leg – cut into small chunks
Water or chicken stock to cover
Salt and black pepper to taste
METHOD
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 then add the ground spices, the garlic and ginger paste. Add the chopped chillies and tomato paste, followed by the tamarind pulp and coconut milk.
Mix well and then add the pork with just enough stock to cover.
Simmer for about 50 minutes or until the pork is fork tender.
Season with salt and pepper to taste and sprinkle with the garam masala.
Original Recipe The Curry Guy
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