Tea country pork curry with coconut roti

Tea country pork curry with coconut roti

My Feast
Chris Chen

This is a classic tea country dish of Sri Lanka. The local wild boar love eating the roots of the tea plants, which flavours the meat and is why boar is so popular among the locals. It was always exciting when one of our relatives from the tea country came to Colombo to visit as we knew they would bring a piece of wild boar with them. During the filming of my Sri Lanka, I wanted to showcase this dish. After the war the use of guns was banned, so the locals came up with an alternative method to hunt and catch the pigs. As there were a still lot of unused mines and grenades lying around, they used to rig their homemade traps with a grenade and disguise it with food so that the pig would tug on it. You can imagine what happened to the unfortunate pig. This dish works superbly with pork.


Quantity Ingredient
1kg pork shoulder, cubed
3 teaspoon cracked black pepper
1 teaspoon red chilli powder
4 pieces goraka, (see glossary)
8 cardamom pods, cracked
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder, roasted
1 teaspoon salt
cinnamon, broken up
1/2 cup chilli
2 limes, juiced
50g ghee, (see glossary)
1 sprig curry leaves, leaves picked
1 pandan leaf, roughly torn, (see glossary)
4 small green chillies, chopped
3cm ginger, roughly chopped
1 onion, sliced
garlic, minced
1l water, or enough to cover
Carrot sambal, to serve
Coconut roti, to serve


  1. Place the pork, pepper, chilli powder, goroka, cardamom pods, fenugreek, curry powder, salt, cinnamon, chilli flakes and lime juice in a large bowl, and, using your hands, massage the spices into the pork. Set aside for 30 minutes in the refrigerator to marinate.
  2. Heat the ghee in a large saucepan over high heat, add the curry leaves and pandan leaf and cook until fragrant. Add the green chilli, ginger, onion and garlic and cook, stirring occasionally, until the onion is softened and translucent.
  3. Add the pork and enough water to cover, bring to the boil, then reduce the heat to a simmer and cook for 35 minutes or until the pork is tender and cooked through.
  4. Serve the curry with the carrot sambal and roti.
My Sri Lanka
Island Feast
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