Delicious Ceylon Pork Curry Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Steps:

• Add oil to pan.
• Add curry leaves and fenugreek seeds to pan, and fire for a moment or two.
• Add onions, garlic and ginger, and fry over medium heat until golden brown (around 20 minutes).
• Add diced pork, curry powder, chillies, salt, vinegar, sugar. Toss until pork is coated in spice mixture and until spices are fragrant.
• Add hot water, and cover pan with lid. Simmer for 1.5 to 2 hours until pork is very tender.
• Add coconut milk, and stir. Taste and adjust seasoning (salt & pepper) as necessary. Simmer for a further 10 minutes.
• Serve with steamed rice and accompaniments like natural yogurt, cucumber, tomato & onion salad, etc.

Steps:

• Start by dry-roasting the rice and coconut. Set a stainless-steel pan over high heat. When the pan is hot, add the rice. Watch the rice closely, as the heat will make the grains begin to pop. Shake the pan to help roast the grains evenly, to quicken the popping, and to avoid burning.
• When the grains are evenly roasted and browned, pour them onto a plate or into a bowl and set aside to cool.
• Set the pan back over high heat. Add the coconut to the pan.
• Using the back of a fork or spoon, lightly press the coconut into the pan to quicken the roasting. Working quickly, stir the coconut around in the pan and shake the pan to help the pieces roast evenly.
• When the coconut is almost black (but not burnt) transfer it to a separate dish and set aside to cool. (There may be some pieces that are still whitish in colour.)
• Using a mortar and pestle, grind half of the roasted rice grains. Add the pepper (or whole peppercorns) and continue grinding until the rice looks like fine crumbs. Pour into a bowl and set aside.
• Pour the coconut into the mortar and pound it until it looks like fine coffee grounds. If the coconut is fresh, there will be a bit of oil. Set aside.
• Cut the pork and its fat into 1-inch chunks and place them in a pot. Add the goraka (or lemon juice), onion, garlic, ginger, curry leaves, curry powder, paprika, cayenne, turmeric, and salt. Add enough cold water to just cover the meat mixture, set the pot over medium-high heat, and cover. Once it has reached a boil, turn down the heat to medium-low and let it cook, covered, for 45 minutes. Check occasionally to see if more salt is needed.
• Add the ground rice and coconut mixture to the pork. Mix everything to combine, turn down the heat to low, partially cover, and let simmer for another 15 minutes.

Steps:

• In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
• Add curry paste and cook 2 minutes.
• Add sliced pork and stir fry 4 minutes.
• Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
• Simmer for 10 minutes, stirring occasionally.
• Taste and adjust seasoning with more fish sauce or sugar.
• Slice remaining lime leaves into very thin strips.
• Add lime leaves and basil.
• Serve over jasmine rice.

Steps:

• In a skillet, saute onion, red pepper, celery, and peanuts in butter.
• Stir in flour, then add stock.
• Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
• Add the apple wedges and cooked pork and heat thoroughly.
• Serve with hot rice.

Steps:

• Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
• Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.

Steps:

• Marinate pork in all the ingredients written below pork.
• Heat oil and add the thinly sliced onions, jalapeno, garlic and ginger and cook it in medium heat for about 10 minutes while stirring till onion looks light golden brown. Do not burn it. Very important to use a heavy bottom saucepan or cast iron. Then add the marinated pork mix around so spices get cooked in the oil for few more minutes, then add a cup of water and cook in medium heat for about 40 minutes. Stir often and if needed add more water.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
• Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
• In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
• Bake in preheated oven for 45 minutes.

Steps:

• Heat a pot and melt the butter.
• Fry the onions and garlic for 3 minutes.
• Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
• Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
• Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
• Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
• Season with salt to taste.
• Serve with rice and a vegetable curry for a complete meal.

Steps:

• Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.