Sri Lankan Black Pork Curry

• For the roasted curry powder
• 1 tbsp Coriander seeds
• 1/2 tbsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Fennel seeds
• 2 cm Cinnamon sticks
• 3 whole Cloves
• 5 Cardamom seeds
• 5 Curry leaves (optional)
• Half a leaf of Pandanus (optional)
• 2 hot dried chillies
• For the curry
• 700g pork, cut into small cubes
• 2 medium Onions, sliced
• Thumb size piece of Ginger, sliced
• 4 cloves Garlic, sliced
• 2 tbsp coconut or olive oil
• 5 curry leaves
• Small cinnamon stick
• 4 cardamom pods
• 1 tbsp red wine vinegar
• 45g tamarind paste, mixed with 250ml of hot water then sieved
• Can of coconut milk

1. 1.to make roasted curry powder: Heat a frying pan over a moderate heat. Add all the ingredients except the curry leaves, pandanas and chillies. Dry roast all the spices until browned. Be careful not to burn the spices.
2. Turn off the heat and let the mixture cool down. Transfer curry power into a grinder and grind the mixture until it turns into powder.
3. 2.to make the curry:
4. Chop onions, ginger and garlic in a food processor.
5. Heat the oil in a large pan or wok and add the curry leaves. Stir for a few seconds then add the onion mixture. Fry the mixture for a minute, then add the cinnamon stick, cardamom pods and 3 tablespoons of the roasted curry powder. Fry for another minute.
6. Add pork and stir until pork is well coated. Add vinegar and tamarind liquid and season with salt. Cover and simmer for about one hour until pork is very tender. Add coconut milk and cook in low heat for further 15 minutes.
7. Serve with steamed rice.

curry powder, coriander seeds, cumin, seeds, fennel seeds, cinnamon sticks, cardamom seeds, curry, chillies, curry, pork, onions, ginger, garlic, coconut, curry, cinnamon stick, cardamom pods, red wine vinegar, tamarind paste, coconut milk

Taken from www.epicurious.com/recipes/member/views/sri-lankan-black-pork-curry-50061823 (may not work)