Ingredients
- 80 ml (2½ fl oz/⅓ cup) oil
- 2 onions, thickly sliced
- 4 large garlic cloves, crushed
- 3 tablespoons Sri Lankan curry powder
- 1 tablespoon grated fresh ginger
- 10 dried curry leaves or 5 fresh curry leaves
- 2 teaspoons chilli powder
- ½ teaspoon fenugreek seeds
- 1.25 kg (2 lb 12 oz) lean pork shoulder, cubed
- 1 lemongrass stem (white part only), finely chopped
- 2 tablespoons tamarind puree
- 4 cardamom pods, crushed
- 400 ml (14 fl oz) tin coconut cream
Cucumber sambal
- 1-2 large cucumbers, halved, seeded and finely chopped
- 500 g (1 lb 2 oz/2 cups) plain yoghurt
- 2 tablespoons coriander (cilantro) leaves, finely chopped
- 1 tablespoon lemon juice
- 2 garlic cloves, crushed
Method
1. Heat the oil in a heavy-based Dutch oven or deep, lidded frying pan. Add the onion, garlic, curry powder, ginger, curry leaves, chilli powder, fenugreek seeds and 1 teaspoon salt, and cook, stirring, over medium heat for 5 minutes.
2. Add the pork, lemongrass, tamarind purée, cardamom and 375 ml (13 fl oz/1½ cups) hot water, then reduce the heat and simmer, covered, for 1 hour.
3. Stir in the coconut cream and simmer on a low heat, uncovered, for 40–45 minutes, or until the sauce has reduced and become thick and creamy.
4. To make the cucumber sambal, place the cucumber in a bowl and stir in the yoghurt, coriander, lemon juice and garlic. Season to taste with salt and pepper.
5. Serve the curry with the cucumber sambal, steamed basmati rice and chapattis.
