Sri Lankan Fried Pork Curry



  1. Coriander seed, 1 cup
  2. Cumin seed, 1 cup
  3. Fennel seed, 1 tbs
  4. Cinnamon stick, 1
  5. Whole cloves, 1 tsp
  6. Cardamom seed, 1 tsp
  7. Dried curry leaves, 2 tsp
  8. Chili powder, 2 tsp
  9. Rice flour, 2 tbs


For the ceylon curry powder, in a dry pan over low heat, separately roast the coriander, cumin, fennel and fenugreek, stirring constantly until each becomes fairly dark brown.

Do not let them burn. Put into a blender container together with the cinnamon stick broken into pieces, the cloves, cardamom and curry leaves.

Blend on high speed until finely powdered. Combine with chili powder and rice flour. Store in an airtight jar.

In a large saucepan, heat the oil, fry the curry leaves and fenugreek seeds, until they start to brown.

Add onion and garlic and fry over low heat until the onions are translucent.

Add ginger, curry powder, chili powder, salt, vinegar, turmeric, black pepper, cloves and the pork.

Stir well and fry until the meat is well coated with the spices.

Soak tamarind pulp in 1 1/2 cups of hot water, knead to dissolve pulp, strain and discard seeds.

Add the tamarind liquid, cinnamon, cardamom and aromatic ginger.

Cook covered on low heat until the pork is tender, about 1 hour. Add coconut milk and cook for 10 minutes more uncovered.

Pour the gravy into another saucepan, return the pork to the heat and allow to fry in its own fat. when the pork is browned.

Return the gravy to the pan and cook uncovered until the gravy is thick.

Serve with boiled rice.