SRI LANKAN PORK CURRY
Steps:
- 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.
INDIAN PORK CURRY
Indian style curry made with pork in rich and aromatic sauce
Provided by Nish Kitchen
Categories Side Dishes
Time 1h15m
Number Of Ingredients 22
Steps:
- Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.
- Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 1/2 cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
- To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.
- Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.
- Add enough water (1/2 -3/4 cup) to make thick sauce. Season with salt. Bring to a boil. Reduce heat and simmer for 3-4 minutes.
- Add cooked pork and chopped coriander (cilantro) leaves. Simmer for another 3-4 minutes.
- Garnish with more coriander (cilantro) leaves.
Nutrition Facts : Calories 714 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 41 grams fat, Fiber 4 grams fiber, Protein 68 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 484 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
BLACK PORK CURRY (KALU URU MAS CURRY)
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry powder and roasted coconut.
Provided by Ruwanmali Samarakoon-Amunugama
Categories Dinner Braise Pork Coconut Curry Rice Ginger Pepper Paprika Winter Wheat/Gluten-Free Tree Nut Free Peanut Free Dairy Free
Yield Serves 4
Number Of Ingredients 14
Steps:
- Start by dry-roasting the rice and coconut. Set a stainless-steel pan over high heat. When the pan is hot, add the rice. Watch the rice closely, as the heat will make the grains begin to pop. Shake the pan to help roast the grains evenly, to quicken the popping, and to avoid burning.
- When the grains are evenly roasted and browned, pour them onto a plate or into a bowl and set aside to cool.
- Set the pan back over high heat. Add the coconut to the pan.
- Using the back of a fork or spoon, lightly press the coconut into the pan to quicken the roasting. Working quickly, stir the coconut around in the pan and shake the pan to help the pieces roast evenly.
- When the coconut is almost black (but not burnt) transfer it to a separate dish and set aside to cool. (There may be some pieces that are still whitish in colour.)
- Using a mortar and pestle, grind half of the roasted rice grains. Add the pepper (or whole peppercorns) and continue grinding until the rice looks like fine crumbs. Pour into a bowl and set aside.
- Pour the coconut into the mortar and pound it until it looks like fine coffee grounds. If the coconut is fresh, there will be a bit of oil. Set aside.
- Cut the pork and its fat into 1-inch chunks and place them in a pot. Add the goraka (or lemon juice), onion, garlic, ginger, curry leaves, curry powder, paprika, cayenne, turmeric, and salt. Add enough cold water to just cover the meat mixture, set the pot over medium-high heat, and cover. Once it has reached a boil, turn down the heat to medium-low and let it cook, covered, for 45 minutes. Check occasionally to see if more salt is needed.
- Add the ground rice and coconut mixture to the pork. Mix everything to combine, turn down the heat to low, partially cover, and let simmer for another 15 minutes.
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17 EASY PORK CURRY RECIPES TO TRY TONIGHT - INSANELY GOOD
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- Indian Pork Curry. If a flavor-packed pork dish is what you want, that is what you’ll get with this Indian curry. This dish is about two things: pork and spices.
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- Sri Lankan Black Pork Curry. Don’t let the color fool you. That’s not burnt pork, that’s a deliciously cooked curry! What gives this dish its signature color is the Sri Lankan roasted curry powder and tamarind paste.
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