Delicious Ceylon Pork Curry
Embark on a culinary journey to Sri Lanka with this beautifully spiced and aromatic "Delicious Ceylon Pork Curry." Featuring succulent diced pork simmered to tender perfection in a rich and creamy coconut milk base, this recipe is infused with authentic South Asian flavors like tamarind, cinnamon, curry leaves, and a blend of warming spices. The pork is first browned to lock in flavor, then slow-cooked with freshly ground aromatics and spice powders for a curry that's bursting with depth and complexity. With just the right balance of heat and tanginess, this dish is perfect served over steamed rice or paired with soft, freshly made roti. Ideal for weeknight dinners or special occasions, this pork curry will transform your kitchen into a haven of bold and comforting flavors.
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Recipe Information
Ingredients
- 500 g pork (shoulder or belly, diced)
- 400 ml coconut milk
- 1 large onion (finely chopped)
- 1 tbsp ginger (finely grated)
- 4 cloves garlic (minced)
- 1 tbsp tamarind paste
- 1 piece cinnamon stick
- 3 pods cardamom pods (crushed)
- 5 whole cloves
- 10 leaves curry leaves
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 2 tbsp vegetable oil (or coconut oil)
- 1 tsp salt
- 200 ml water
- 2 tbsp fresh cilantro (chopped, for garnish)
Instructions
Heat the oil in a large pot or deep skillet over medium heat.
Add the mustard seeds and let them pop, then add the fennel seeds, cinnamon stick, cardamom pods, cloves, and curry leaves. Sauté for 1-2 minutes until fragrant.
Add the chopped onion and sauté for 5 minutes until softened and golden brown.
Stir in the ginger and garlic and cook for 1-2 minutes until fragrant.
Add the coriander powder, turmeric powder, chili powder, and paprika. Mix well and cook for another minute to toast the spices.
Add the diced pork and stir to coat the meat in the spice mixture. Cook for 5-7 minutes until the pork is browned on all sides.
Add the tamarind paste, coconut milk, water, and salt. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the curry simmer for 35-40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
Taste and adjust the seasoning if needed. If you prefer a thicker curry, simmer uncovered for a few more minutes until desired consistency is achieved.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or fresh roti.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 11.4 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
