Black pork curry is a popular pork dish in Sri Lankan cuisine. Its really simple to make and the taste is really different from a red pork curry. I used the roasted rice and coconut to make this curry thick and more tastier.

This recipe is for 500g pork.

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For this  curry I used 1 tsp chilli powder, 1/4 tsp pepper, pinch of turmeric powder , enough salt, 1/2 Tsp curry powder and 1 table spoon full coriander powder.  For roasting 1 tsp white rice and 1 table spoon full desiccated coconut.

 

 

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Cut or slice one onion, several cloves of garlic , green or red chillies. Prepare several cloves, cardamon, few tamarind or 1/2 tsp tamarind paste 1 inch ginger, 2 inches cinnamon, rampe (Pandan leaves) several curry leaves.

 

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Roast all the curry powders and add on to the pork.

 

 

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Then add all spiced prepared.

 

 

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Mix all the spices and herbs well and leave 1/2 an hour to marinate.

 

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Add 2 cups of water and put on the stove on a medium heat.

 

 

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Meanwhile roast the rice until golden brown.

 

 

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When the rice is golden brown add the coconut and roast with the rice until golden.

 

 

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It should look like this. Make sure to stay near and stir always. If not it will go dark and will taste bad.

 

 

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When the pork is nearly ready add the ground rice and coconut in to it.

 

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Cook until it thickens the sauce. It will not take very long.

 

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After thickening it will look  like this. Serve with rice or string hoppers or even with hoppers.