Name: Pork Curry in Aromatic Broth
Yield: Serves 4 to 5
Cuisine: Sri Lanka
Ingredients: 1 teaspoon Fragrant Sri Lankan Spice Powder (optional; headnote); 1 teaspoon salt; 10 to 12 fresh or frozen curry leaves; 1 teaspoon minced lemongrass; 1¾ cups water; 1 pound boneless pork butt or shoulder, cut into ½-inch cubes (see Note); 2 green cayenne chiles, finely chopped; 1 tablespoon minced garlic or garlic mashed to a paste; 1 tablespoon minced ginger or ginger mashed to a paste; 1 tablespoon tamarind pulp; ¼ cup very hot water; ½ cup finely chopped shallots; 1 tablespoon raw sesame oil or vegetable oil

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

We enjoy dishes that can be put on to simmer, needing no care while they cook and gain flavor, and this easy pork curry from Sri Lanka falls into that category. Like many curries from Sri Lanka, it originated as a clay-pot dish that simmered over a low fire, but it also works well in a heavy pot over medium heat on the stove top.

The traditional recipe is made with a souring agent called goraka (fish tamarind). It’s hard to find in North Ame