Sri Lankan Black Curry Pork Recipe

Black Curry Pork Recipe
Black curry is a typical blend in Sri Lankan cuisine. Select spices are lightly grilled and served with basmati rice and grated coconut. A very aromatic curry.
Recipe courtesy of Épices de Cru


  • 2 lbs pork shoulder, cut in cubes
  • 13½ oz coconut milk
  • 3 pieces pre-soaked goraka or ¼ cup vinegar
  • 3 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 2 fresh peppers, chopped
  • 2 Tbsp sugar
  • 4 inches lemongrass
  • 1 glass Scotch whisky
Ground spices:

  • salt & Reshampatti pepper to taste
  • 1 Tbsp black pepper
  • 4 Tbsp Sri Lankan black curry
  • 4 buds cardamom
Finishing Ingredients:

  • 12 curry leaves (optional)
  • 3 inches pandan (optional)
  • 4 Tbsp vegetable oil
  • 3 large onions, sliced

  1. In a saucepan, place the pork with the goraka, garlic, shallots, ginger, chopped pepper, sugar, lemongrass, coconut milk, ground spices and a little salt. Cover with water.
  2. Bring to a boil and let simmer 45 minutes. Add the Scotch.
  3. Meanwhile, in a pan heat the oil and add the curry leaves and the pandan. Let sizzle a few seconds. Add onions and cook for another 15 minutes, or until caramelized. Set aside.
  4. When meat is tender, add onion mixture. Simmer for 10 minutes.
  5. Serve with steamed rice.