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Sri Lankan Curry – A Delicious Pork Recipe

February 7, 2017 By Dan Toombs 24 Comments

Sri Lankan Pork Curry

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.

Making Sri Lankan Pork Curry

Tempering the whole spice and curry leaves in the hot oil.

Making Sri Lankan Pork Curry

Fry the chopped onion until soft.

Making Sri Lankan Pork Curry

In go the ground spices!

Making Sri Lankan Pork Curry

Tomato paste and a few chillies if you like it spicy.

Making Sri Lankan Pork Curry

A generous tablespoon of tamarind pulp gives a nice sour touch.

Making Sri Lankan Pork Curry

In goes the chunks of pork.

Making Sri Lankan Pork Curry

Use the best quality, thick coconut milk you can get your hands on.

Sri Lankan Pork Curry

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

Yield: 6

Sri Lankan Pork Curry

Sri Lankan Pork Curry
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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

  1. Heat the oil over medium high heat in a wok or large saucepan.
  2. When hot, add the black mustard seeds and cinnamon stick. When the mustard seeds begin to pop, add the cumin seeds and curry leaves.
  3. 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.
  4. Add the chopped chillies and tomato paste, followed byth the tamarind pulp and coconut milk.
  5. Mix all these ingredients well and then add the pork with just enough water or stock to cover.
  6. Simmer for about 40 minutes or until the pork is fork tender.
  7. Season with salt and pepper to taste and sprinkle with the garam masala to serve.

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© Dan Toombs
Cuisine: Sri Lankan / Category: Main

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Filed Under: Pork Recipes

« Sweet & Sour Chicken
Lamb Coconut Curry – Lamb Pallipallayam »

Comments

  1. Mark Cowell says

    February 12, 2017 at 1:45 pm

    Did until instruction 5 and into the slow cooker.
    8 hours later: absolutely delicious πŸ™‚
    Cheers Dan

    Reply
    • Dan Toombs says

      February 15, 2017 at 1:10 pm

      Great to hear Mark! Thank you. Glad it worked well in the slow cooker.

      Dan

      Reply
    • Shay says

      August 31, 2017 at 10:56 am

      You beat me to it πŸ™‚ I was gonna ask this.
      Will try the slow cooker method myself

      Reply
  2. Mark says

    February 15, 2017 at 9:37 pm

    What is a nice rice with this please Dan?

    Reply
    • Dan Toombs says

      February 16, 2017 at 8:42 am

      Hi Mark

      To be honest, it really only needs a plain white rice. There is so much flavour in the curry.

      Thanks,
      Dan

      Reply
  3. Steven Turner says

    September 2, 2017 at 11:53 am

    was a great curry, was a bit worried as i dont generally like cream curriers ,i cooked the pork as your pre cooked stewed lamb/meat recceipe, and used the sfock to add to the curry as it reduced, pork was so tender, kept left over stock for another curry

    Reply
    • Dan Toombs says

      September 7, 2017 at 9:32 am

      Great to hear Steven.

      Thank you very much.

      Dan

      Reply
  4. Kevin says

    November 25, 2017 at 4:23 am

    I love this recipe. Used to always cook the pork vindaloo but never had the foresight for the long marinade! This is easy and convenient. All done in 1 day and tastes just as good. Only difference i have made is i use pork neck and cook for much longer in slow cooker. Another great recipe.

    Reply
    • Dan Toombs says

      January 10, 2018 at 2:24 pm

      Thank you Kevin. I like using the cheap cuts like neck too. It has so much flavour.

      Thanks,
      Dan

      Reply
  5. MollY says

    June 28, 2018 at 10:37 pm

    Let me see how its hoing to be. Making tonight

    Reply
  6. john says

    September 23, 2018 at 7:04 pm

    3 tablespoons of madras?
    2 teaspoons chili powder?
    1 or more green chillis?

    this would blow your head off.

    I had to tone this down quite a bit as it was inedible the first time I made it. Far too hot.

    Reply
    • Dan Toombs says

      September 27, 2018 at 11:06 am

      Hi John

      I always say, adjust the ingredients to your liking. πŸ™‚

      Thank you,
      Dan

      Reply
  7. Natalie says

    December 7, 2018 at 6:53 pm

    It’s been on for over 2 hours so far and the pork is still tough! Should I have browned it first even though you say to add it raw?

    Reply
    • Dan Toombs says

      December 13, 2018 at 10:55 am

      Browning is can help speed things up but simply stewing it from raw will eventually do the job. The stock will be nicer too from the added cooking time. The lenth of time it takes to cook the pork tender really depends on the meat used but it will get there.

      Thanks,
      Dan

      Reply
  8. Tracy says

    January 12, 2019 at 5:53 pm

    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 πŸ˜‹

    Reply
    • Dan Toombs says

      January 14, 2019 at 1:59 pm

      Hi Tracy – Thank you very much. Really happy you like the recipe and thanks for sharing!

      Dan

      Reply
  9. Marilyn Williams says

    January 20, 2020 at 2:47 pm

    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.

    Reply
    • Dan Toombs says

      January 20, 2020 at 8:57 pm

      Thank you very much Marilyn. That’s great to hear. Much appreciated.

      Dan

      Reply
  10. Alan Mehew says

    February 18, 2020 at 9:11 am

    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.

    Reply
    • Dan Toombs says

      February 18, 2020 at 3:49 pm

      Hi Alan

      That’s great to hear. Thank you!

      Dan

      Reply
  11. Kev Pellow says

    May 8, 2020 at 8:17 am

    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.

    Reply
    • Dan Toombs says

      May 11, 2020 at 10:22 am

      Hi Kev
      That’s great to hear, I love my clay pot too.
      Thanks
      Dan

      Reply
  12. Jeremy says

    October 29, 2020 at 9:45 am

    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.

    Reply
    • Dan Toombs says

      October 29, 2020 at 2:42 pm

      Good to hear, thanks very much.
      Dan

      Reply

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