Hot and spicy pork curry is a very tasty and a popular dish in Sri Lanka. For my knowledge, its recipe slightly varies depending on where it’s cooked. Cities like Ja-Ela and Negombo are very popular for their unique pork curry. Luckily, I was able to learn several popular Sri Lankan pork curry recipes from different sources. First, I would like to share the recipe that I obtained from a lady in Negombo. In fact, she is one of my husband’s close friend’s mother. Most of the days that we visited them, I got the chance to taste her tasty and unique pork curry. She is the one who taught me this. One other thing, if you are living in Sri Lanka, take the advantage of using a clay pot to cook as it enhances the taste.
- 800g to 1kg of pork, cut into small cubes (Preferably, with fat pieces)
- ½ a medium sized onion
- 3 pieces of Goraka (Sun dried bridle berry) – either cut into small pieces or as a paste
- 1 ½ tsp of roasted curry powder
- 1 tbsp of red chilli powder
- 1 tsp of cumin seeds (Suduru)
- 1 tsp of fennel seeds (Mahaduru)
- ½ tsp of black pepper powder
- 1 tsp of salt (adjust to your taste)
- 3 cloves of garlic – finely chopped of crushed
- A small piece of ginger – finely chopped
- A spike of curry leaves
- A small piece of lemon grass (Sera)
- 3 – 4 cloves (Karabu nati)
- A small piece of cinnamon
- 2 tbsp of cooking oil
- Water as needed
- Stir roasting fennel seeds and cumin seeds
- Under low-to-medium heat, stir roast fennel seeds and cumin seeds for about a minute. Remember, don’t let them over roast and turn black. Now, crush them slightly with a pestle and mortar (Vang gediya) or simply spread them on a flat surface and roll a drinking glass over them, few times.
How to cook Sri Lankan style Pork Curry
First, stir fry the onions until they turn to light golden. Then, bring in garlic, ginger, curry leaves, cloves and lemon grass and temper all for about 2 minutes under low-to-medium heat level. After, lower the heat a bit and add curry power, chili powder, salt, black pepper powder and the prepared cumin-fennel mix. Now, continue stir frying all for about 30 seconds. Remember, you should continuously mix all the ingredients to prevent burning of the spices and sticking them on to the bottom of the pot. Once this is done, add the meat pieces and bridle berry (Goraka) and mix all well. Now, add water until reaches slightly above the meat, around 5 millimeters. Then, raise the temperature and let the curry boil for about 5 minutes. Importantly, it is necessary to frequently stir while you do this. Now, lower the heat to medium level and simmer while stirring occasionally until it turns to a thick gravy. Finally, adjust salt for your taste and enjoy your work.