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
- 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
- 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.