This Sri Lankan Pork recipe is one of the all-time favourites!!It is a bit complex to cook but insanely irresistible to one's taste buds!!
On another note, this is one of those few recipes that I have uploaded that are associated with colours; Green Mutton Curry, Green Phaal, Grren Mutton Masala, Safed(White) Maas, Lal(Red) Maas being the rest. Surprisingly, this is the first Sri Lankan Recipe that I am uploading..so here it is!
Ingredients:
Pork - 2kg, a cut with some fat (lard) is preferable for this curry
For Marination:
Whole Black Pepper - 8 tsp
Cardamom seeds - 12 pods, crushed
Sri Lankan Roasted Curry Powder - 2 tbsp (Recipe given below)
Salt - 1 tsp
Ground cinnamon - 1/2 tsp
Tamarind paste - 6 tsp
Oil-1 tbsp
For the Masala:
Bay leaves - 4
Ginger paste - 2 tbsp, heaped
Onion - 1 medium sized, finely chopped
Garlic paste - 2 tsp, heaped
Sugar - 1 tbsp
Oil-2 tbsp
Salt-to taste
Sri Lankan Roasted Curry Powder
Ingredients:
Basmati Rice - 2 tbsp
Coriander seeds - 4tbsp
Cumin seeds - 3 tbsp
Black Peppercorns -2 tbsp
Mustard seeds -1 tbsp
Cloves - 2 tsp, heaped
Cardamom seeds - 1 tsp, heaped, from the pods
Fennel Seeds - 1tsp, heaped
Method for the Curry Powder:
1. Heat a pan. Add the rice and broil it over medium heat till it turns light brown.
2. Now, add the rest of the spices and broil them for 4-5 minutes until they start to turn brown and the aroma starts to emanate from them.
3. Remove from heat and let the spices cool.
4. Once they are cooled, grind them into a powder in a mixer (You can use pestle and mortar too).
5. Store in a air-tight container and use as required.
Method:
1. Cut the pork into 1/2 inch cubes. Wash and keep aside.
2. Grind together the black peppercorns, cardamom seeds and the cinnamon powder together in a mixer.
3. Now add the ground powder, the Sri Lankan Roasted Curry powder, tamarind paste, oil and salt to the pork. Mix well so that the pork pieces are uniformly coated with the marinade. Keep it in a refrigerator to marinate overnight.
4. The next day, bring the marinated meat to room temperature before cooking.
5. Heat 2 tbsp oil in a shallow, wide vessel. When the oil is hot, add the bay leaves, ginger and the onions. Saute till the onions turn translucent.
6. Now, add the garlic paste and saute on medium heat for another minute or so.
7. Add the marinate pork and mix well. Add the sugar too along with a cup of water. Bring it to a boil.
8. Now, reduce the heat and let it simmer for 45 minutes. Do not forget to keep checking it every 15 minutes or so to see if its turning too dry. Add extra water accordingly.
9. Before turning off the gas, check the salt. If needed, add more.
10. Let the pork cool. Serve it with rice.
11. As with any pork preparation, it tastes better the next day!
On another note, this is one of those few recipes that I have uploaded that are associated with colours; Green Mutton Curry, Green Phaal, Grren Mutton Masala, Safed(White) Maas, Lal(Red) Maas being the rest. Surprisingly, this is the first Sri Lankan Recipe that I am uploading..so here it is!
Ingredients:
Pork - 2kg, a cut with some fat (lard) is preferable for this curry
For Marination:
Whole Black Pepper - 8 tsp
Cardamom seeds - 12 pods, crushed
Sri Lankan Roasted Curry Powder - 2 tbsp (Recipe given below)
Salt - 1 tsp
Ground cinnamon - 1/2 tsp
Tamarind paste - 6 tsp
Oil-1 tbsp
For the Masala:
Bay leaves - 4
Ginger paste - 2 tbsp, heaped
Onion - 1 medium sized, finely chopped
Garlic paste - 2 tsp, heaped
Sugar - 1 tbsp
Oil-2 tbsp
Salt-to taste
Sri Lankan Roasted Curry Powder
Ingredients:
Basmati Rice - 2 tbsp
Coriander seeds - 4tbsp
Cumin seeds - 3 tbsp
Black Peppercorns -2 tbsp
Mustard seeds -1 tbsp
Cloves - 2 tsp, heaped
Cardamom seeds - 1 tsp, heaped, from the pods
Fennel Seeds - 1tsp, heaped
Method for the Curry Powder:
1. Heat a pan. Add the rice and broil it over medium heat till it turns light brown.
2. Now, add the rest of the spices and broil them for 4-5 minutes until they start to turn brown and the aroma starts to emanate from them.
3. Remove from heat and let the spices cool.
4. Once they are cooled, grind them into a powder in a mixer (You can use pestle and mortar too).
5. Store in a air-tight container and use as required.
Method:
1. Cut the pork into 1/2 inch cubes. Wash and keep aside.
2. Grind together the black peppercorns, cardamom seeds and the cinnamon powder together in a mixer.
3. Now add the ground powder, the Sri Lankan Roasted Curry powder, tamarind paste, oil and salt to the pork. Mix well so that the pork pieces are uniformly coated with the marinade. Keep it in a refrigerator to marinate overnight.
4. The next day, bring the marinated meat to room temperature before cooking.
5. Heat 2 tbsp oil in a shallow, wide vessel. When the oil is hot, add the bay leaves, ginger and the onions. Saute till the onions turn translucent.
6. Now, add the garlic paste and saute on medium heat for another minute or so.
7. Add the marinate pork and mix well. Add the sugar too along with a cup of water. Bring it to a boil.
8. Now, reduce the heat and let it simmer for 45 minutes. Do not forget to keep checking it every 15 minutes or so to see if its turning too dry. Add extra water accordingly.
9. Before turning off the gas, check the salt. If needed, add more.
10. Let the pork cool. Serve it with rice.
11. As with any pork preparation, it tastes better the next day!
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