Black pork curry

Black pork curry

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
600g pork, cut into 2.5-cm chunks
2 1/2 tablespoons Sri lankan curry powder
3 tablespoons tamarind paste
1 tablespoon freshly ground black pepper
1 teaspoon salt
2 tablespoons vegetable oil
2 onions, finely chopped
5cm ginger, peeled and minced
4 garlic cloves, minced
1 cinnamon stick
5 cardamom pods

Method

  1. Mix the pork with 2 tablespoons of the curry powder, tamarind paste and freshly ground black pepper, and salt. Set aside.
  2. Heat the oil in a large saucepan, then add the onions, ginger, garlic, cinnamon and cardamom pods and stir-fry on a medium heat for 10 minutes until golden brown and softened.
  3. Add the pork and stir-fry for a further 2–3 minutes, then add 100ml water. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes.
  4. Remove the lid and simmer for a further 10 minutes to reduce the sauce, stirring frequently.
  5. Taste and season with salt as needed. Sprinkle with the remaining curry powder just before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again