Sri Lankan Fried Pork Curry
Sri Lankan Fried Pork Curry Recipe only Sri Lanka, that small island situated at the southern tip of India once called Ceylon, was occupied by a large number of different cultures in the past., and it is probably due to the Dutch and English that pork remains one of its most consumed meats. This curry is typically cooked with the fat left on, to give the dish a deep richness of flavor, which is tempered by the astringency of the vinegar and tamarind. INGREDIENTS 2 tablespoons vegetable oil 20 fresh curry leaves 1/2 teaspoon fenugreek seeds 1 large brown onion, chopped finely 4 garlic cloves, crushed 3 cm piece fresh ginger, grated 1 tablespoon curry powder 2 teaspoons cayenne pepper 1 kg pork belly, chopped coarsely 1 tablespoon white wine vinegar 2 tablespoons tamarind concentrate 1 cinnamon stick 4 cardamom pods, bruised 1 1/2 cups (375 ml) water 400 ml can coconut milk METHOD 1. Heat half the oil in a large saucepan; cook leaves and seeds until seeds pop and mixture is fragrant. Add...