Sri Lankan Black Pork Curry with Potato
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Ingredients
- 600 g diced pork shoulder
- 300 g potatoes, peeled and diced
- 5 dried red chillies
- 1 cinnamon stick
- 12 curry leaves
- 2 tbsp cider vinegar
- 2 onion, finely sliced
- 5 garlic cloves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 482 kcal
- Protein
- 29.9 g
- Carbohydrate
- 19.2 g
- of which sugars
- 5 g
- Fat
- 31.1 g
- of which saturates
- 14.2 g
- Fibre
- 3.6 g
- Salt
- 0.27 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 and cinnamon stick for 2-3 minutes until dark and fragrant; 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 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 250ml water, cover and simmer for 35 minutes.
- 6
Add the potatoes and simmer for 15-20 minutes more until the pork and potatoes are tender and no pink remains in the pork.
- 7
Serve hot with rice.
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