Name: Sri Lankan pork curry
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 20 fresh curry leaves; 1/2 teaspoon fenugreek seeds; 1 brown onion (200g), chopped finely; 4 clove garlic, crushed; 2.5 centimetre (1-inch) piece fresh ginger (15g), grated; 1 tablespoon curry powder; 2 teaspoon cayenne pepper; 1 kilogram (2-pound) boneless pork belly, rind off, chopped coarsely; 1 tablespoon white wine vinegar; 2 tablespoon tamarind concentrate; 1 cinnamon stick; 4 cardamom pods, bruised; 1 1/2 cup (375ml) water; 400 millilitre can coconut milk

Sri Lankan pork curry

Sri Lankan curry is a strong mix spiced with cardamom, cinnamon, cloves, cumin and fenugreek amongst others, boosted here with tamarind paste to make a fragrant curry.

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Serves 4

Cook

1H 40M

Ingredients

2 tablespoon vegetable oil

20 fresh curry leaves

1/2 teaspoon fenugreek seeds

1 brown onion (200g), chopped finely

4 clove garlic, crushed

2.5 centimetre (1-inch) piece fresh ginger (15g), grated

1 tablespoon curry powder

2 teaspoon cayenne pepper

1 kilogram (2-pound) boneless pork belly, rind off, chopped coarsely

1 tablespoon white wine vinegar

2 tablespoon tamarind concentrate

1 cinnamon stick

4 cardamom pods, bruised

1 1/2 cup (375ml) water

400 millilitre can coconut milk

Method

1.Heat half the oil in a large saucepan over medium heat; cook leaves and seeds until seeds pop and mixture is fragrant. Add onion, garlic and ginger; cook, stirring, until onion softens.

2.Stir in curry powder and cayenne, then pork. Add vinegar, tamarind, cinnamon, cardamom and the water; simmer, covered, 1 hour. Remove pork from pan.

3.Heat remaining oil in a large frying pan over high heat; cook pork, stirring, until browned.

4.Meanwhile, add coconut milk to curry sauce; simmer, stirring, for 5 minutes or until curry thickens slightly.

5.Return pork to curry; stir until hot. Season.

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