Sri Lankan Roasted Black Pork Curry
A Sri Lankan Pork Curry
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Ralahami’s recipe of a Sri Lankan Pork Curry is marinated using the Ralahami Roasted Curry Powder, Black pepper and Goraka paste.
Serving the Pork Curry a day after cooking it, brings out all the spices used and makes the pork curry that much more delicious.
A Sri Lankan Pork Curry, is best served with yellow rice, moju and a potato curry.
Serves 6-8 persons
20 mins.
Preparation
8- 24 hrs.
Resting
45-60 mins.
Cooking
Ingredients
- 800g Pork Loin Medallion
- 1 tsp. Ralahami goraka paste
- 3 tbsp. Ralahami Roasted Curry Powder
- 2 tbsp. Ralahami black pepper
- 2 tsp. cayenne pepper
- 2 tsp. paprika
- 1 ½ tsp. salt
- 250ml coconut milk
- 1 large onion
- 4-5 garlic cloves
- 4-5 green chilies
- 1 tbsp. olive oil
Extras
Utensils
- Large Pot
- Large Bowl
- Cling film/ Foil paper
Instructions
1.
Slice the pork into small cubes.
2.
- 1 tsp. Ralahami goraka paste
- 3 tbsp. Ralahami Roasted Curry Powder
- 2 tbsp. Ralahami black pepper
- 2 tsp. cayenne pepper
- 2 tsp. paprika
- 1 ½ tsp. salt
Marinate the pork using the above-listed ingredients.
3.
Cover the bowl using a cling film or foil paper and refrigerate for 8 to 24 hrs.
4.
Prior to cooking the meat, take the meat out of the fridge and let it stand at room temperature
5.
- 1 large onion
- 4-5 garlic cloves
- 4-5 green chilies
Finely slice the above-listed ingredients.
6.
On medium heat, add 1 tbsp. of olive oil to the pan, temper the onions, garlic, and green chilies.
7.
When the onions are browning in colour, reduce to low heat and add the meat to the pan, and mix well.
8.
Add the coconut milk and cover the pan will a lid.
Slow cook the meat on low heat for 45-60 minutes.
9.
Check on the meat and stirring the curry to mix well.
10.
When checking on the meat, add additional coconut milk if there is no sufficient amount of gravy for the meat.
Have you tried this recipe?
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