So easy to make, delicious Sri Lankan curry.
This is another recipe I learned while in Sri Lanka last year. The head chef at the hotel I was staying at walked me through the recipe.
If you’re looking for an easy, no fuss curry that the whole family will love, 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. I’m telling you… curries don’t get much better than this.
While in Sri Lanka, the chefs would split open fresh coconuts to make the thick coconut milk used in this recipe. Although I got to do this while there too, I tend to use canned coconut milk these day.
It’s much quicker and easier.
Traditional Sri Lankan Clay Pot Cooking.
I cooked my Sri Lankan curry the traditional way, in a clay pot I brought back with me. If you have one, use it.
The curry picks up a delicious flavour from slow cooking in the clay pot that you simply don’t get from metal pots and pans. Still, don’t let that stop you from trying this recipe.
A metal wok or saucepan will do the job just fine.
Tempering the whole spice and curry leaves in the hot oil.
Fry the chopped onion until soft.
In go the ground spices!
Tomato paste and a few chillies if you like it spicy.
A generous tablespoon of tamarind pulp gives a nice sour touch.
In goes the chunks of pork.
Use the best quality, thick coconut milk you can get your hands on.
Cover with chicken stock or water and simmer until the meat is fork tender.
If you like the look of this Sri Lankan curry, try some of these Sri Lankan recipes too.
- Sri Lankan red chilli sambo
- Sri Lankan Coconut, Chilli and Onion Chutney
- Sri Lankan Chicken Curry
- Sri Lankan Jaffna Crab Curry
- Sri Lankan Hoppers
Sri Lankan Pork Curry
Ingredients
- 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 (or to taste)
- 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 (2 lbs.) pork leg - fun into large chunks
- Water or chicken stock to cover
- Salt and black pepper to taste
- 1 teaspoon garam masala
Instructions
- 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.
Cocofina is a sponsor of my blog. I love their coconut products. You can get more information about their complete product range here.
Jeremy
Thursday 29th of October 2020
I made this curry last night according to the recipe and it was fantastic! The difference in flavour from more 'tomatoey' curries was most welcome. Mine turned out more of a deep yellow colour than on your illustrations so wondered where I differed but my whole family devoured it so was not too bothered. Will definitely make again, maybe with chicken thighs.
Dan Toombs
Thursday 29th of October 2020
Good to hear, thanks very much. Dan
Kev Pellow
Friday 8th of May 2020
Made this in my newly acquired clay pot last night, my family tell me that it's their best ever curry and we've had a few! Many thanks for the recipes, the new book is fantastic.
Dan Toombs
Monday 11th of May 2020
Hi Kev That's great to hear, I love my clay pot too. Thanks Dan
Alan Mehew
Tuesday 18th of February 2020
This is one of my all time favourite curries. Choosing a good thick coconut milk makes a big difference. We have the benefit of fresh curry leaves and tamarind, being in the tropics. I make it with pork tenderloin, which is cheap and plentiful here. But I’m sure other cuts would do as well.
Thanks Dan!
Alan M. Sattahip, Thailand.
Dan Toombs
Tuesday 18th of February 2020
Hi Alan
That's great to hear. Thank you!
Dan
Marilyn Williams
Monday 20th of January 2020
Marilyn. Scotland. UK.
Hi I made this fabulous curry last week. Absolutely delicious.!! No tweeks or changes just as stated in the recipe. It is too spicy for my husband so I get it all to myself over a few nights. I am about to make it again. I am addicted. Thank you.
Dan Toombs
Monday 20th of January 2020
Thank you very much Marilyn. That's great to hear. Much appreciated.
Dan
Tracy
Saturday 12th of January 2019
Thanks Dan. Found this recipe by chance and now it's a weekly dish which accompanies my vegetable Pakoras. I transfer mine to a tagine to slow cook for 5 hours or more, have so far used pork and chicken. It always turns out fab. Have even shared your website with my friends. Keep up the good work 😋
Dan Toombs
Monday 14th of January 2019
Hi Tracy - Thank you very much. Really happy you like the recipe and thanks for sharing!
Dan