Source: Sri Lanka: The Cookbook

Dark Pork Curry

Course Main Dish
Cuisine Sri Lankan
Keyword Curry, Pork
Servings 4 people


Spice Mix

  • 2 tbsp black peppercorns
  • 4 cardamon pods
  • 5 cm cinnamon stick
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp white rice uncooked
  • 0.5 tsp fennel seeds
  • 3 bay leaves
  • 4 dried chillies
  • 3 cloves


  • 100 ml red wine vinegar
  • 3 tsp tamarind paste
  • 100 ml water
  • 1 tsp salt
  • 1 tsp palm sugar


  • 600 g pork shoulder
  • 2 tbsp vegetable oil
  • 5 cm cinnamon stick
  • 3 cloves
  • 2 bay leaves
  • 1 stalk lemongrass
  • 6 green chillies slit lengthways
  • 5 cm ginger
  • 6 cloves garlic
  • 1 onion finely chopped
  • 1 tsp ground tumeric
  • 500 ml water


  • To make the spice mix dry fry the coriander, cumin and fennel seeds along with the rice in a pan over a medium heat until golden brown. Once done add these to a spice grinder along with the other spice mix ingredients and grind to a fine powder.
  • Add the spice mix to the other marinade ingredients in a large bowl and then add the pork and leave to marinate for as long as possible, ideally overnight.
  • In a large lidded saucepan add the oil and fry the cinnamon stick, cloves, bay leaves and lemongrass for a minute and then add the onion and saute until soft.
  • While the onion is sauteing blend the garlic and ginger to a paste and then add to the pan along with the turmeric. Cook for 30 seconds and then add the pork and it's marinade.
  • Pour in enough water to cover the meat and then bring to the boil, and leave on a low heat with the lid on for 45 minutes topping up with more water if the meat becomes uncovered.
  • Once the meat is cooked drain and reserve the cooking liquid and fry the meat in the pan until it turns brown. Add the cooking liquid back in and cook for 5 minutes uncovered until it thickens up and then serve.
Categories: Dinner


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