Sri Lankan black pork curry
Slow cooked pork in a deep, dark roasted spice sauce with tamarind, the signature curry of Sri Lankan feasts.
- Time2 hr
- LevelMedium
- Costabout £1.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Dry roast the coriander, cumin, fennel, peppercorns, cloves, cinnamon and rice in a pan for 3 to 4 minutes until dark brown and smoky. Grind to a powder.
4 min - 2
Heat the oil in a heavy pan and fry the onion for 8 minutes until deep golden.
8 min - 3
Add the garlic, ginger and curry leaves and cook for 2 minutes.
- 4
Add the pork, roasted spice powder, turmeric, chilli, gluten free tamarind paste and salt. Stir to coat.
- 5
Pour in the water, cover and simmer very gently for 1 hour 30 minutes, stirring now and then, until the pork is soft.
90 min - 6
Uncover and simmer for 10 minutes until the sauce is thick and dark. Serve with rice.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.