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.
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
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