Hot to make Sri Lankan Black Pork Curry (Kalupol Pork Curry)
Sri Lankan Black Pork Curry is a bold, spicy, and deeply flavorful dish made with roasted spices and slow-cooked pork. The dark color comes from heavily roasted curry powder and black pepper. This traditional curry is rich, slightly smoky, and perfect with rice or roti.
Ingredients List
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1 kg pork (with some fat
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cut into medium pieces)
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2 large onions (sliced)
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2–3 green chilies (slit)
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1 tbsp ginger-garlic paste
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1 sprig curry leaves
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1 small cinnamon stick
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2 cardamom pods
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3 cloves
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1½ tbsp Sri Lankan roasted curry powder (well roasted)
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1 tsp black pepper (freshly ground)
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½ tsp turmeric powder
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1 tsp chili powder (optional)
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1 tbsp tamarind juice or 1 tsp vinegar
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1 cup thin coconut milk (or water)
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½ cup thick coconut milk (optional)
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2 tbsp coconut oil
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Salt to taste
Preparation Steps
Heat coconut oil in a heavy pot or clay pot over medium heat
Add cinnamon, cardamom, cloves, and curry leaves
Fry until fragrant
Add sliced onions and green chilies
Cook until onions become soft and golden brown
Add ginger-garlic paste and cook until the raw smell disappears
Mix in roasted curry powder, turmeric, chili powder, black pepper, and salt
Cook briefly to release the aroma
Add pork pieces and mix well to coat with spices
Cook for several minutes until the pork starts releasing its juices
Add thin coconut milk or water and tamarind juice (or vinegar)
Cover and cook on low heat for 40–50 minutes until pork becomes tender
Allow the curry to reduce and thicken
For a richer taste, add a little thick coconut milk at the end and simmer gently
Cook until the gravy turns dark and slightly thick with oil separating on top
Rest for 10–15 minutes before serving for deeper flavor
Serve hot with rice, pol roti, string hoppers, or bread
Culinary Discussion
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