Prakash K. Sivanathan, Niranjala M. Ellawala

Kaatu Pandy Ratchi Kari

Name: Kaatu Pandy Ratchi Kari
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 200 ml (7 fl oz/generous ¾ cup) tamarind water; 5 cm (2-inch) piece of ginger, peeled and finely chopped; 300 ml (10½ fl oz/1¼ cups) water; 2 x 2.5 cm (1-inch) cinnamon sticks; 4 cardamom pods, crushed; 1 medium onion, medium diced; 8 fresh curry leaves; ½ tsp fenugreek seeds; ¼ tsp fennel seeds; 6 garlic cloves, cut into quarters; 2 green chillies, slit lengthways with seeds in; 500 g (1 lb 2 oz) boneless wild boar or pork; 500 g (1 lb 2 oz) boneless wild boar or pork; 2 tsp ground turmeric; 1 tbsp Thool (curry powder); 1 tbsp Thool (curry powder); ¾ tsp salt; 2 tbsp oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

500 g (1 lb 2 oz) boneless wild boar or pork
2<

Asia
Sri Lanka
Main course
Gluten-free

Method

Wash the meat, cut it into 2.5 cm (1-inch) chunks and put it in a large bowl. Sprinkle the turmeric over the meat and mix well with your hands to coat the meat. Repeat with the curry powder and the salt, m