World Hearth Recipe Collection

Sri Lankan - Black Pork Curry adapted from Fire and Spice by Heather Jansz Balasuriya

Description

Ingredients

4 Tablespoons Curry Powder

1 Teaspoon Coriander -- ground

1/2 Teaspoon Turmeric

2 Tablespoons Black Pepper

3 Tablespoons Olive Oil

1 Teaspoon Garlic -- finely chopped

1 Medium Onion -- finely chopped

1 1/2 Pounds Pork -- cubed

1/2 Cup Soy Sauce

5 Pods Cardamom -- crushed

2 Cups Water -- optional

Directions Dry roast curry powder, coriander, turmeric and pepper for about 5 minutes over low heat. When dark brown in color add oil, garlic and onions. Continue to stir and add pork, soy sauce and cardamom. When pork is thoroughly coated you may add water or not, depending on if you like your curry to be dry or watery. Cook over low heat for 30 minutes. Serve over rice.

Serves 4

Time to Make 0:00

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Description
Ingredients	4 Tablespoons Curry Powder 1 Teaspoon Coriander -- ground 1/2 Teaspoon Turmeric 2 Tablespoons Black Pepper 3 Tablespoons Olive Oil 1 Teaspoon Garlic -- finely chopped 1 Medium Onion -- finely chopped 1 1/2 Pounds Pork -- cubed 1/2 Cup Soy Sauce 5 Pods Cardamom -- crushed 2 Cups Water -- optional
Directions	Dry roast curry powder, coriander, turmeric and pepper for about 5 minutes over low heat. When dark brown in color add oil, garlic and onions. Continue to stir and add pork, soy sauce and cardamom. When pork is thoroughly coated you may add water or not, depending on if you like your curry to be dry or watery. Cook over low heat for 30 minutes. Serve over rice.
Serves	4
Time to Make	0:00