Tea country pork curry
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By sbs.com.au
Tea country pork curry
Instructions
Prep:45minCook:45min
Peter Kuruvita prepares a firery pork curry in the stunning teafields of Sri Lanka. While this curry isn't for the faint hearted, the coconut laden pol rotti and carrot sambol accompaniments work to temper the spices and together they create a sublime dish.
Updated at: Thu, 12 Dec 2024 09:27:38 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
67
High
Nutrition per serving
Calories1648.4 kcal (82%)
Total Fat97.5 g (139%)
Carbs120.1 g (46%)
Sugars12.5 g (14%)
Protein61.1 g (122%)
Sodium969.3 mg (48%)
Fiber16.9 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1kgpork shoulder
cubed
1 tspchilli powder
3 tspblack pepper
crushed
4 piecesgoroka
8cardamom pods
cracked
¼ tspfenugreek
1 tsproasted curry powder
1 tspsalt
1 stickcinnamon
broken up
ghee
1 sprigcurry leaves
1pandan leaf
roughly torn
4green chillies
chopped
3 cmginger
piece, roughly chopped
1onion
medium, sliced
4 clovesgarlic
crushed
1 litrewater
2limes juiced
3 Tbspchilli flakes
500gatta flour
50gghee
3green chillies
finely chopped
1onion
small, finely chopped
1 sprigcurry leaves
finely chopped
1 cupgrated coconut
freshly
2 cupswater
warm
100mloil
to fry
1carrot
grated
2green chilli
finely chopped
1onion
small, finely diced
1lime juiced
1clove garlic
very finely chopped
½ cupcoconut
2 tspmaldive fish
crushed
salt
pepper
Instructions
View on sbs.com.au
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