Sri Lankan Pork Curry
With Sri Lanka being 70% Buddhist, they are one of the few areas in South Asia that consumes my favorite meat, pork. This curry is traditionally cooked in a clay pot; but using a large sauté pan will work just fine. Ready in just over an hour, the curry is bursting with flavor. You can adjust the heat level by adding as many green chilies as you’d like. Serve the curry over steamed rice.
Ingredients
- 3 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 cinnamon stick
- 1 tbsp cumin seeds
- 20 curry leaves
- 1 large red onion finely chopped
- 1 tsp hot chili powder
- 3 tbsp madras curry powder
- 1 tsp turmeric
- 2 tbsp ginger garlic paste
- 1 tbsp tomato paste
- 2 green chilies thinly sliced
- 1 tbsp tamarind concentrate
- 2 cups coconut milk
- 3 lbs pork shoulder cubed
- 1/2 cup chicken stock
- salt to taste
- 1 tsp garam masala
Instructions
- Heat coconut oil in a large sauté pan over medium high heat. Sauté the mustard seeds and cinnamon stick for a minute.
- Add in the cumin seeds and curry leaves. Sauté for 30 seconds.
- Add in the red onions. Sauté for 10 minutes.
- Stir in all of the ground spices and ginger garlic paste. Sauté for 1 minute.
- Stir in the tomato paste, green chilies, tamarind, and coconut milk.
- Add in the pork. Pour in the chicken stock. Cover and simmer over medium low heat for 1 hour.
- Season with salt to taste. Sprinkle with 1 tsp of garam masala.
