Fried Pork Curry Recipe

• 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
  

1. Cut pork into large cubes.      
   
2. Heat oil in a large saucepan and fry curry leaves and fenugreek, if used, until they start to brown.
   
3. Add onion and garlic and fry over a low heat until onion is soft and golden
   
4. Add ginger, curry powder, chili powder, salt, vinegar and pork
   
5. Fry on high heat, stirring thoroughly until meat is well coated with the spice mixture
   
6. Squeeze tamarind pulp into hot water, strain and discard seeds
   
7. Add tamarind liquid, cinnamon and cardamom, cover and cook on low heat until pork is tender, about 1 hour
   
8. Add coconut milk and cook 10 minutes or more, uncovered
   
9. Pour gravy into another saucepan, return pork to heat and allow to fry in its own fat
   
10. If pork is not fat enough, add 1 tablespoon of ghee or oil to pan
    
11. When pork is nicely brown, return gravy to pan and cook, uncovered, until gravy is thick
    
12. Serve hot with boiled rice.