Classic Sri Lankan Black Pork Curry
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g diced pork shoulder
- 5 dried red chillies
- 1 cinnamon stick
- 1 tsp fennel seeds
- 15 curry leaves
- 2 tbsp cider vinegar
- 2 onion, finely sliced
- 5 garlic cloves
- 15 g fresh ginger
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 33 g
- Carbohydrate
- 8.3 g
- of which sugars
- 4.5 g
- Fat
- 35.2 g
- of which saturates
- 15.6 g
- Fibre
- 2.2 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the dried red chillies, cinnamon stick and fennel seeds in a dry pan for 2-3 minutes, stirring constantly, until the spices turn a deep, dark brown and smell toasted (this gives the curry its black colour); grind to a coarse powder.
- 2
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 4
Add the pork and cook for 8 minutes, stirring, until sealed and no pink remains.
- 5
Stir in the roasted spice powder and cider vinegar, then add 200ml water, cover and simmer for 45-50 minutes, stirring occasionally, until the pork is tender and the sauce is dark and thick.
- 6
Uncover and simmer for 5-10 minutes more if needed to thicken.
- 7
Serve hot with rice.
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