"Negombo style Black Pork Curry"

"Negombo style Black Pork Curry"

As Sri Lankans, we all well pleased to say where we actually come from. I'm of coz basically from Negombo town itself. When it comes to food Negombo plays a major role. There so many mouth-watering dishes can be found in my city. 

I decided to write this blog to share one of my favourites dishes to others. Since there were so many requests to do so. It is non-other than "Negombo style Black Pork Curry". It's not black magic but still, it's unique among rest of the Sri Lankan pork dishes. 

There's a special thing to add when it comes to this dish. It's the "Black Pork Curry Powder". It's the secret ingredient behind the whole magic. I must say I usually get this done when I go to Sri Lanka for vacation. Coz, it's hard to do it when you live abroad.  

Let's start making with "Black Pork Curry Powder"

Ingredients - 

• A hand full of coriander seeds (Assume 50g)
• 06tsp of cumin seeds
• 06tsp of fennel seeds
• Whole cinnamon stick (Break into small pieces)
• Few cardamom pods (I have taken about 5, it's up to you some people does not like the taste of it)
• Few cloves (01tsp)
• Bunch of washed curry leaves (Karapincha)
• One pandan leave (Rampe)
  
  (Better washed and sun-dried for a day, then it's easy to crush with rest of the spices)

Instructions - 

• Toast the spices on the pan until it turns brown and starts smelling the amora of the spices. (Don't burn it but still toast it, the whole magic depends here).

• Once you are done with roasting, add everything into a grinder and grind it until it becomes a powder. You can use the mortar and the pestle too. (It's up to you ;))

• Once you grind it, it has to look like home grind coffee colour. If you have a light colour on the powder, just roast it on the pan until it has a nice dark brown colour. (I told you colour makes a major role in this dish). 

This quantity makes about quite a bit. But, for this dish going to need about 2tbs. Rest can be store in a safe place for another ride. (Small hint, can be used for Prawns as well.)

Ingredients for the "Negombo style Black Pork Curry" - 

• 500g of pork (It's better to have some fat on it. It helps to cook the meat with its own fat also it gives a better taste. )
• 2tbs of oil (Can be any)
• Whole big onion sliced
• The whole bulb of garlic nicely chopped
• 2inch of ginger finely pressed
• 3-4 red chillies (cut in the middle)
• A whole stack of pressed lemongrass 
• A whole stick of celery (Not necessary)
• Bunch of coriander leaves (Not necessary)
• Few stalks of curry leaves (Karapincha)
• One whole leaf of pandan cut into pieces (Rampe)
• A whole tomato cut into cubes
• Whole cinnamon stick
• Few cloves and cardamom pods
• 2tbs of black curry powder
• 1tbs of chilli powder (depends on your heat tolerance level)
• 1tbs of unroasted of curry powder
• 1/2tsp of pepper
• 1/2tsp of ground turmeric
• SALT as per your taste
• 2tbs of tamarind water 
• A little bit of extra water

Instructions to make "Negombo style Black Pork Curry" - 

• First, marinate the pork with salt, tamarind water, chilli powder, unroasted curry powder, pepper and ground turmeric. I usually keep this for a half-hour to heal the meat. But, can be used straight away as well. 

• Then heat the oil in a pot pan or a wok pan when it starts drizzling add the onions, garlic, ginger, curry leaves, pandan leaves, cardamon pods and cinnamon stick and tomatoes. (If you are adding celery and lemongrass it has to be added in this stage too). Cook about a few minutes until it gives the nice aroma around, it should not be burned.

• When it nicely turning well add the pork cubes as well, stir it nicely. Try to cook it with its own fat for a while then add a bit of water stir it and close it with the lid. Keep it for 10-15 minutes. Check from time to time. Once you feel the meat is properly cooked but still, there will be a lot of gravy inside. Now it's time to cook the pan open without the lid. It will take some time for about 45 minutes. 

• Once you see the pork fat starts to appear on the surface and gravy is getting thick switch off the heat then add the coriander leaves close it with the lid and keep it aside. 

Now you are ready to serve the "Negombo style Black Pork Curry" with Pol Rotti and Pol Sambol.  

Enjoy the meal - Bon Appetit!!!!

😇

Marian Peries.