Dried pork curry

Dried pork curry

Sri Lankan Flavours
Craig Wood

In Sri Lanka, we cook pork with the fat on, for flavour, but it’s not advisable these days for those who are health conscious.


Quantity Ingredient
2 tablespoons oil
1/2 cinnamon stick
10 cm piece rampe
1/4 teaspoon fenugreek
10 curry leaves
1 onion, chopped
5 cm piece lemongrass, bruised
2 teaspoons garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon chilli powder
1 tablespoon * curry powder [rid:9617]
1 teaspoon sweet paprika
1/4 teaspoon ground turmeric
2 tablespoons tomato paste
1 cup tomatoes, chopped or canned
1kg lean pork, cut into 2 cm cubes
2 cups water
2 teaspoons salt
1 1/2 teaspoons ground black pepper


Quantity Ingredient
1 tablespoon rice
1 tablespoon desiccated coconut
1/2 teaspoon mustard seeds
2 tablespoons white vinegar


  1. To make paste, brown rice in a dry pan over low heat until golden – about 2 minutes. Add coconut and mustard seeds and brown for about 15–20 seconds, tossing continuously so as not to burn. Remove from heat and place in a food processor with vinegar and blend into a paste (this can also be done using a mortar and pestle). Set aside.
  2. Heat the oil in a pan over medium heat. Add the cinnamon, rampe, fenugreek, curry leaves and cook until brown – about 30 seconds. Add the onion, lemongrass, garlic and ginger and sauté for a further 4 minutes. Add the chilli powder, roasted curry powder, sweet paprika, turmeric, tomato paste and tomatoes and cook for another 2 minutes, stirring occasionally.
  3. Add the meat, stir well to mix through the spices and sauté for 3 minutes. Add water, salt and pepper and mix thoroughly. Bring to the boil and cook for 15 minutes then reduce heat and simmer for 30 minutes.
  4. Add coconut-rice paste and cook for a further 6–7 minutes, stirring occasionally, until liquid has reduced. Take care not to burn the dish or the bottom of the pan.
Sri Lankan Flavours
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
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