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
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 - cut 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.
Mark Cowell says
Did until instruction 5 and into the slow cooker.
8 hours later: absolutely delicious 🙂
Cheers Dan
Dan Toombs says
Great to hear Mark! Thank you. Glad it worked well in the slow cooker.
Dan
Shay says
You beat me to it 🙂 I was gonna ask this.
Will try the slow cooker method myself
Mark says
What is a nice rice with this please Dan?
Dan Toombs says
Hi Mark
To be honest, it really only needs a plain white rice. There is so much flavour in the curry.
Thanks,
Dan
Steven Turner says
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
Dan Toombs says
Great to hear Steven.
Thank you very much.
Dan
Kevin says
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.
Dan Toombs says
Thank you Kevin. I like using the cheap cuts like neck too. It has so much flavour.
Thanks,
Dan
MollY says
Let me see how its hoing to be. Making tonight
john says
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.
Dan Toombs says
Hi John
I always say, adjust the ingredients to your liking. 🙂
Thank you,
Dan
Natalie says
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?
Dan Toombs says
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
Tracy says
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 says
Hi Tracy - Thank you very much. Really happy you like the recipe and thanks for sharing!
Dan
Marilyn Williams says
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 says
Thank you very much Marilyn. That's great to hear. Much appreciated.
Dan
Alan Mehew says
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 says
Hi Alan
That's great to hear. Thank you!
Dan
Kev Pellow says
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 says
Hi Kev
That's great to hear, I love my clay pot too.
Thanks
Dan
Jeremy says
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 says
Good to hear, thanks very much.
Dan
Lynne says
Absolutely delicious curry. The fresh curry powder makes a huge difference. I will try it with shoulder or neck next time as the leg meat was a little tough. Thank you for a great recipe.
Dan Toombs says
Thank you so much, I’m glad you enjoy the recipe.
Dan
Peta Stanton says
I find some of your recipes a bit daunting, but this was easy. Love this curry, so full of flavour.
Dan Toombs says
Good to hear, it’s a popular one!
Thanks
Dan