Sri Lankan Black Pork Curry

• 总时间: 4 hours 23 minutes

配料

For the black curry powder

1 ½ tbsp Sri Lankan roasted curry powder

¾ tbsp chili powder

For the pork marinade

1 kg pork shoulder, cut into 2 ½–3 inch pieces

1 tbsp salt (or to taste)

1 tsp turmeric powder

1 tsp jaggery

1 ½ tbsp freshly ground black pepper

½ tbsp coconut vinegar

1 tbsp prepared black curry powder

For the curry paste

1 large red onion

1 stalk lemongrass (white part only)

5 garlic cloves

1 inch knob ginger

2 small green chilies

2 sprigs curry leaves

1 tbsp coconut oil

For the curry

2–3 tbsp coconut oil

Pork fat/lard trimmings (optional)

½ cinnamon stick

2 cloves

2 cardamom pods

Prepared curry paste

Marinated pork

2 cups water (or enough to cover pork)

Remaining black curry powder

1 pandan leaf

1 piece garcinia (goraka)

Salt to taste

For garnish

Fried curry leaves

Fried julienned ginger

Methods

步骤

Roast roasted curry powder + chili powder 5–7 mins till almost black. Cool. Use 1 tbsp for marinade, reserve rest.

Marinate pork with salt, turmeric, jaggery, black pepper, coconut vinegar + 1 tbsp black curry powder. Rest 1–4 hrs.

Blend onion, lemongrass, garlic, ginger, green chilies, curry leaves + coconut oil into a smooth paste.

Heat coconut oil, render lard if using. Add cinnamon, cloves, cardamom, fry 30 secs. Add curry paste, cook 10 mins till dark + oil splits.

Add pork, sear 6–8 mins, coat well. Add water, remaining black curry powder, pandan + goraka. Simmer 1.5 hrs on low till tender + oil separates. Season with salt.

Garnish with fried curry leaves + ginger. Serve with coconut roti or rice.