Pork Red Curry Recipe

Pork Red Curry Recipe

(Ooroomas Rathu Curry - Srilankan Recipes)

1kg pork belly

8-10 large dried chilies

1½ cups hot water

1 tablespoon tamarind pulp

½ teaspoon ground turmeric

1 medium onion, roughly chopped

5 cloves garlic

1½ teaspoons chopped fresh ginger

5cm (2inch) cinnamon stick

2 teaspoons salt

1 stem lemon grass or 2 strips lemon rind

10 curry leaves

¼ teaspoon fenugreek seeds

1 strip screwpine leave or rampe leave, optional

½ cup thick coconut milk

1 tablespoon oil or melted ghee

1 small onion, finely sliced

2 tablespoons lemon juice

Method:

Cut the pork into 5cm (2inch) pieces and put into a saucepan.  Remove stalks and seeds from dry chilies and soak them in half the hot water for 10 minutes.  Soak and dissolve tamarind pulp in remaining hot water.  Put chilies and soaking water into container of electric blender with the turmeric, roughly chopped onion, garlic and ginger and blend until smooth.  Pour over pork in pan, add cinnamon and strained tamarind water.  Add salt, half each of the lemon grass, curry leaves, fenugreek seeds and screwpine or rampe leave.  Bring to the boil, then turn heat low, cover and simmer until pork is tender.  Add coconut milk and simmer, uncovered, for 10 minutes longer.  In another pan heat the oil or ghee and fry the sliced onion and the remaining lemon grass, curry leaves, fenugreek seeds and screwpine or rampe leave.  When onion is golden brown, turn in the cooked pork mixture and add the lemon juice, stir and simmer on very low heat for about 5 minutes.  Serve with rice and accompaniments.