Sri Lankan Black Pork Curry Recipes

EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)

Steps:

• Take the pork and cut it into small pieces.
• Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
• Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
• Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
• Heat the oil and add mustard seeds. Let it splutter.
• Add the onions and sauté it until it gets soft and translucent.
• Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
• Now, add the marinated pork.
• Add the water and mix everything well.
• Cook covered under the high flame for 13 to 15 minutes.
• Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
• Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
• Add curry powder and coconut milk. (Refer Note 3)
• Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
• Finally, switch off the flame, add lime juice and mix everything.
• Taste the gravy and add salt if needed.
• Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.

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.

SRI LANKAN BLACK PEPPER PORK CURRY

Steps:

• Marinate the pork pieces with roasted curry powder, roasted chili powder, Garcinia Cambogia, turmeric powder, and salt. Set it aside.
• Heat oil in a pan. Add curry leaves, pandan leaves, cinnamon stick, opened cardamom pods, cloves. Fry in oil for few seconds until aromatic. (I didn't have curry leaves and pandal leaves at the moment. But definitely add if you have them. they add a really good aroma to the curry)
• Now add your freshly made ginger and garlic paste, onions and sliced green chilies. Saute until onions turn translucent and the raw ginger and garlic smell go away.
• Add the marinated pork pieces. Turn the heat medium-high and saute with onions mixture for about a minute.
• Then lower the heat. Add water, mix, cover and cook until about 1/3 cup of water left. (even if you double the recipe, you don't have to increase about of water. You get plenty of water to the curry from the meat itself). We are adding a bit of water to increase the cooking time as it helps to tenderize the meat.
• Add freshly ground black pepper and vinegar. Mix well. Taste and adjust salt and vinegar if needed. and cook for 2 - 3 mins more or until you get the desired consistency.

SRI LANKAN BLACK PORK CURRY

Steps:

• 1. To make roasted curry powder: Heat a frying pan over a moderate heat. Add all the ingredients except the curry leaves, pandanas and chillies. Dry roast all the spices until browned. Be careful not to burn the spices. Turn off the heat and let the mixture cool down. Transfer curry power into a grinder and grind the mixture until it turns into powder. 2. To make the curry: Chop onions, ginger and garlic in a food processor. Heat the oil in a large pan or wok and add the curry leaves. Stir for a few seconds then add the onion mixture. Fry the mixture for a minute, then add the cinnamon stick, cardamom pods and 3 tablespoons of the roasted curry powder. Fry for another minute. Add pork and stir until pork is well coated. Add vinegar and tamarind liquid and season with salt. Cover and simmer for about one hour until pork is very tender. Add coconut milk and cook in low heat for further 15 minutes. Serve with steamed rice.

BLACK PORK CURRY (KALU URU MAS CURRY)

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.