Black Pork Curry from Sri Lanka

“Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all is useful, even to its bristles and its blood; it is the superfluous riches of the farmer, and helps to pay the rent of the cottager.”
Alexis Soyer 19th century French chef.

Every time we buy Pork, it invariably transforms into a curry. I try my best to try different versions but the curry just wins every time. It is not because of the flavor , but because I am one lazy cook. So, if I am spending time in the kitchen then I might as well make a curry which will take care of two dinners (aaaaannnd one lunch ??). Coorgi Curry and Bharathi Auntie's Pork curry is a default pick but here is another one that I have been making often these days. The famous and most sought after Black Pork curry from Sri Lanka. 

Here is how I make it. 

Ingredients : 

Pork - 1.5 lbs.

Powder the below and keep : 

Pepper  - 2 tsp.

Cardamom pods - 4

Cinnamon - 2 sticks - 1 inch

Marinade :

Above powdered masala 

Red Chilli Powder - 1/2 tsp

Tamarind Paste - 2 tsp.

Sri Lankan Curry Powder - 2 tsp. 

Salt - 1 tsp. 

Marinate the pork with the above for few hours or overnight. I usually do at least a minimum of one hour. As with all meat, longer the better.

For the Curry : 

Onion - 1 ( Large) - Chopped fine

Ginger - 1.5 inch piece

Garlic - 6 - Large cloves

Lemon Juice - 1 Tbsp. ( Optional) I did not use it this time. 

Green Chili - 1 or 2 depending on your spice tolerance.

Bay Leaves - 2 

Salt to taste

 Method : 

1. Heat Oil in a deep pan and add the bay leaves.

2. Add ginger and onions. Add salt. ( Remember the marinated pork has salt. So add just to fasten the cooking of the onions.) Cook till the onions turn translucent.

3. Now, add the garlic and green chillies. Sauté. 

4. Add the marinated meat and move it around a few times to give it a good mix, while ensuring it does not burn.

5. Add about a Cup of water and cook the meat. 

6.  Turn the flame to medium low and cover and cook the meat until done. I do not pressure cook the meat so it takes quite some time for me ( approx. 90 minutes). Adjust consistency and add hot water if required. 

7. Check for salt and add if required. Add lemon juice here if using. Add more pepper powder if you need more spice. 

8. The curry is ready when it thickens and distinctly changes color. 

9. And like all meat curries, allow it to rest before serving. I usually cook it at noon if I intend to have it for dinner. A round of applause for the planner in me ;)

Notes : I have on multiple occasions used Kudampuli instead and loved the flavor. It does not give the lovely black color though, but tastes real good. 

Source : Adapted from here.