Sri Lankan Pork Curry Food

EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)

Steps:

• Take the pork and cut it into small pieces.
• Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
• Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
• Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
• Heat the oil and add mustard seeds. Let it splutter.
• Add the onions and sauté it until it gets soft and translucent.
• Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
• Now, add the marinated pork.
• Add the water and mix everything well.
• Cook covered under the high flame for 13 to 15 minutes.
• Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
• Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
• Add curry powder and coconut milk. (Refer Note 3)
• Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
• Finally, switch off the flame, add lime juice and mix everything.
• Taste the gravy and add salt if needed.
• Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.

SRI LANKAN RED PORK CURRY

Steps:

• Cut the pork into small 2 cm cubes.
• Dry roast all the ingredients under spice mix until they are brown and aromatic. roast in medium heat and continuously stir to avoid burning.
• Grind the roasted spices using a mortar and pestle or a spice grinder to make a powder. You would get about 2 tbsp of roasted curry powder. But you'd only need 1 tbsp. So reserve the rest for later.
• Put the pork pieces into a pot with a thick bottom. Also add shallot, garlic, lemongrass, chili powder, piece of garcinia, curry leaves and salt. ( I did now have curry leaves when I made this, but please add if you have any. they add a nice aroma)
• Add a cup of water too.
• Mix all the pork pieces well with the spices and other ingredients.
• Cover and cook on medium low heat for about 30mins.
• After 30 mins, open and check for salt and sourness. If you feel like it's sour enough, then remove the garcinia (goraka) piece.
• Add about 3/4 cup of water again, cover, and cook on medium heat for another 20 - 30mins.
• Turn off the heat when you get the desired thickness of the curry and oil separates.

BLACK PORK CURRY (KALU URU MAS CURRY)

Steps:

• Start by dry-roasting the rice and coconut. Set a stainless-steel pan over high heat. When the pan is hot, add the rice. Watch the rice closely, as the heat will make the grains begin to pop. Shake the pan to help roast the grains evenly, to quicken the popping, and to avoid burning.
• When the grains are evenly roasted and browned, pour them onto a plate or into a bowl and set aside to cool.
• Set the pan back over high heat. Add the coconut to the pan.
• Using the back of a fork or spoon, lightly press the coconut into the pan to quicken the roasting. Working quickly, stir the coconut around in the pan and shake the pan to help the pieces roast evenly.
• When the coconut is almost black (but not burnt) transfer it to a separate dish and set aside to cool. (There may be some pieces that are still whitish in colour.)
• Using a mortar and pestle, grind half of the roasted rice grains. Add the pepper (or whole peppercorns) and continue grinding until the rice looks like fine crumbs. Pour into a bowl and set aside.
• Pour the coconut into the mortar and pound it until it looks like fine coffee grounds. If the coconut is fresh, there will be a bit of oil. Set aside.
• Cut the pork and its fat into 1-inch chunks and place them in a pot. Add the goraka (or lemon juice), onion, garlic, ginger, curry leaves, curry powder, paprika, cayenne, turmeric, and salt. Add enough cold water to just cover the meat mixture, set the pot over medium-high heat, and cover. Once it has reached a boil, turn down the heat to medium-low and let it cook, covered, for 45 minutes. Check occasionally to see if more salt is needed.
• Add the ground rice and coconut mixture to the pork. Mix everything to combine, turn down the heat to low, partially cover, and let simmer for another 15 minutes.

SRI LANKAN PORK CURRY

Steps:

• Heat the oil over medium high heat in a wok or large saucepan.
• When hot, add the black mustard seeds and cinnamon stick. When the mustard seeds begin to pop, add the cumin seeds and curry leaves.
• Stir this all around in the oil for about 30 seconds and then add the chopped onions. Fry the onions until soft and translucent and the pour in the ground spices and garlic and ginger paste.
• Add the chopped chillies and tomato paste, followed byth the tamarind pulp and coconut milk.
• Mix all these ingredients well and then add the pork with just enough water or stock to cover.
• Simmer for about 40 minutes or until the pork is fork tender.
• Season with salt and pepper to taste and sprinkle with the garam masala to serve.

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)

Steps:

• In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
• In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
• Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
• Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
• Add the vinegar and season to taste with salt.

SRI LANKAN STYLE LAMB CURRY

Steps:

• In a blender or food processor, place onion and lemongrass then add the rest of the curry spices. Pulse several times to mix the spices into a paste. Scrape paste into a large bowl and add the lamb and potatoes. Mix well.
• Heat the oil in a dutch oven or casserole and add the meat and potatoes. Using a wooden spoon, stir-fry the meat and potatoes for 6-8 minutes. Pour in the tomatoes along with liquid, water and vinegar. Bring to a boil and season with salt and pepper.
• Simmer gently for 25-30 minutes, until the potatoes are cooked and the lamb is tender.

SRI LANKAN CHICKEN CURRY

Steps:

• Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
• Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
• Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don't burn.
• Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
• Lower the heat, and let it simmer with the lid closed, for 15 - 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!
• If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
• Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.