Sri Lankan Black Pork Curry Recipe

Name: Sri Lankan Black Pork Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the roasted curry powder; 1 tbsp Coriander seeds; 1/2 tbsp Cumin seeds; 1/4 tsp Fenugreek seeds; 1/2 tsp Fennel seeds; 2 cm Cinnamon sticks; 3 whole Cloves; 5 Cardamom seeds; 5 Curry leaves (optional); Half a leaf of Pandanus (optional); 2 hot dried chillies; For the curry; 700g pork, cut into small cubes; 2 medium Onions, sliced; Thumb size piece of Ginger, sliced; 4 cloves Garlic, sliced; 2 tbsp coconut or olive oil; 5 curry leaves; Small cinnamon stick; 4 cardamom pods; 1 tbsp red wine vinegar; 45g tamarind paste, mixed with 250ml of hot water then sieved; Can of coconut milk

Servings: persons

For the roasted curry powder
1 tbsp Coriander seeds
1/2 tbsp Cumin seeds
1/4 tsp Fenugreek seeds
1/2 tsp Fennel seeds
2 cm Cinnamon sticks
3 whole Cloves
5 Cardamom seeds
5 Curry leaves (optional)
Half a leaf of Pandanus (optional)
2 hot dried chillies
For the curry
700g pork, cut into small cubes
2 medium Onions, sliced
Thumb size piece of Ginger, sliced
4 cloves Garlic, sliced
2 tbsp coconut or olive oil
5 curry leaves
Small cinnamon stick
4 cardamom pods
1 tbsp red wine vinegar
45g tamarind paste, mixed with 250ml of hot water then sieved
Can of coconut milk

1
["1. To make roasted curry powder: Heat a frying pan over a moderate heat. Add all the ingredients except the curry leaves, pandanas and chillies. Dry roast all the spices until browned. Be careful not to burn the spices.", "Turn off the heat and let the mixture cool down. Transfer curry power into a grinder and grind the mixture until it turns into powder.", "", "2. To make the curry:", "Chop onions, ginger and garlic in a food processor.", "Heat the oil in a large pan or wok and add the curry leaves. Stir for a few seconds then add the onion mixture. Fry the mixture for a minute, then add the cinnamon stick, cardamom pods and 3 tablespoons of the roasted curry powder. Fry for another minute.", "Add pork and stir until pork is well coated. Add vinegar and tamarind liquid and season with salt. Cover and simmer for about one hour until pork is very tender. Add coconut milk and cook in low heat for further 15 minutes.", "", "Serve with steamed rice."]

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the roasted curry powder, 1 tbsp Coriander seeds, 1/2 tbsp Cumin seeds, 1/4 tsp Fenugreek seeds, and more.

Yes, Sri Lankan Black Pork Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sri Lankan Black Pork Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions