How To Make Pork Curry Sri Lankan Style: A Step-by-step Guide For The Perfect Dish

Embark on a gastronomic adventure as we explore the tantalizing flavors of Sri Lankan pork curry. This authentic dish, infused with a vibrant blend of spices, is a cornerstone of Sri Lankan cuisine and a true delight for the senses.

Ingredients:

• 1 pound boneless pork, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ginger paste
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• Optional: Curry leaves for garnish

Instructions:

1. Marinate the Pork: Combine the pork cubes with the garlic, ginger paste, turmeric, coriander, cumin, chili powder, garam masala, and salt in a bowl. Mix well and marinate for at least 30 minutes, or up to overnight.

2. Prepare the Curry Paste: In a blender or food processor, combine the onion, coconut milk, and water. Blend until smooth.

3. Cook the Curry: Heat the oil in a large pan or Dutch oven over medium heat. Add the curry paste and cook for 5-7 minutes, stirring constantly.

4. Add the Pork: Drain the pork from the marinade and add it to the curry paste. Cook for 10-15 minutes, or until the pork is browned on all sides.

5. Add the Marinade: Pour the remaining marinade into the pan and bring to a boil. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the pork is tender and the sauce has thickened.

6. Garnish and Serve: Stir in the curry leaves (if using) and serve the pork curry hot with rice or roti.

Spice Variations:

• Mild: Reduce the amount of chili powder to 1/2 teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of chili powder for a moderate level of heat.
• Hot: Increase the chili powder to 1 1/2 teaspoons for a spicy kick.

Tips:

• Use boneless pork shoulder or pork loin for a tender and flavorful curry.
• Marinate the pork for as long as possible to allow the flavors to penetrate.
• Don’t overcook the curry paste, as it will become bitter.
• If the curry becomes too thick, add a little more water or coconut milk.
• Serve the curry with a side of raita or yogurt to balance the heat.

Pork Curry Sri Lankan Style: A Taste of Paradise

Sri Lankan pork curry is a culinary masterpiece that captures the essence of this vibrant cuisine. Its aromatic spices, tender pork, and rich coconut milk sauce create a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you’re a seasoned chef or a home cook looking to explore new culinary horizons, this recipe is sure to become a staple in your kitchen.

What People Want to Know

1. What is the best cut of pork to use for pork curry?
Boneless pork shoulder or pork loin are good choices for a tender and flavorful curry.

2. Can I use other meats in this recipe?
Yes, you can substitute chicken, beef, or lamb for the pork.

3. What can I serve with pork curry?
Pork curry is traditionally served with rice or roti, but it also pairs well with naan bread or vegetables.

4. How long can I store pork curry?
Pork curry can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

5. Can I make this curry ahead of time?
Yes, you can prepare the curry up to 2 days in advance. Simply reheat it before serving.