Sri Lankan Fried Pork Curry
- 2 tablespoons of ghee or vegetable oil
- 20 - 24 curry leaves
- 1/2 teaspoon fenugreek seeds
- 1 Large brown onion,
- finely chopped 4 large cloves garlic
- crushed 3 cm piece of ginger
- 1 full tablespoon of curry powder
- 2 & a bit teaspoons cayenne pepper
- 1 kg of pork belly chopped coarsely or thick pork rashers chopped
- 1 tablespoon white wine vinegar
- 2 tablespoons tamarind concentrate or puree
- 1 cinnamon stick
- 4-5 caradamon pods, bruised - lightly push down each pod with big knife handle
- 1 1/2 cups of water
- 400 ml can coconut milk
This dish serves 4 , I cooked it in an 11 inch camp oven or use a 10 inch. Cooked on hot coals. You will need a cast iron skillet to fry meat. Or simply use the lid of the camp oven you are using & fry in batches
Warm up your camp oven to a medium heat.
- Add half ghee or vegetable oil
- toss in curry leaves & fenugreek seeds ( I half ground these in mortar & pestle)
- cook until seeds are popping a bit.
- Add onion garlic & ginger stirring until onion softens. Don't burn it.
- Add curry powder & cayenne to the mix then pork.
- Stir well to get pork pieces covered in spices.
- Add vinegar, tamarind, cinnamon stick, cardamon & the water.
- Simmer,covered for 1 hour.
- Take off heat. Heat the skillet or lid up & pop in the other tablespoon of ghee/oil.
- Pull out pork pieces & place in skillet.
- Cook in skillet until brown & crispy.
- While doing this tip coconut milk into curry sauce.
- Simmer this until it thickens slightly about 5 -10 minutes.
- Return pork to curry sauce & stir through - let simmer uncovered for about 10 minutes while rice cooks.
- This curry is cooked with fat left on to give depth of flavour. Bit of a vindaloo flavour without the heat of vindaloo.
Courtesy Lisa Turner (The Camp Oven Queen)