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.

  • 1 hr 40 mins cooking
  • Serves 4
  • Print


Sri Lankan pork curry
  • 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
  • 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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