Fried Pork Curry Recipe
| Ingredients: - 1 kg
- 3 tablespoons
- 10
- ¼ teaspoons
- 2
- 4 cloves
- 1 ½ teaspoons
- 3 tablespoons
- 1 to 2 teaspoons
- 2 teaspoons
- 1 tablespoon
- 1 tablespoon
- 1 1/2 cups
- 5 cm
- 4
- 1 cup
| - Pork
- Oil
- Curry leaves
- Fenugreek seeds, optional
- Medium onions, finely chopped
- Garlic, finely chopped
- Finely grated fresh ginger
- Ceylon curry powder
- Chili powder
- Salt
- Vinegar
- Tamarind pulp
- Hot water
- Cinnamon stick
- Cardamom pods
- Thick coconut milk
| Direction: - Cut pork into large cubes.
- Heat oil in a large saucepan and fry curry leaves and fenugreek, if used, until they start to brown.
- Add onion and garlic and fry over a low heat until onion is soft and golden
- Add ginger, curry powder, chili powder, salt, vinegar and pork
- Fry on high heat, stirring thoroughly until meat is well coated with the spice mixture
- Squeeze tamarind pulp into hot water, strain and discard seeds
- Add tamarind liquid, cinnamon and cardamom, cover and cook on low heat until pork is tender, about 1 hour
- Add coconut milk and cook 10 minutes or more, uncovered
- Pour gravy into another saucepan, return pork to heat and allow to fry in its own fat
- If pork is not fat enough, add 1 tablespoon of ghee or oil to pan
- When pork is nicely brown, return gravy to pan and cook, uncovered, until gravy is thick
- Serve hot with boiled rice.
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