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Black Curry Pork

Black Curry Pork

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.

Serve with steamed rice.


  • 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

Finishing ingredients

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


  1. 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. 2

    Bring to a boil and let simmer 45 minutes. Add the Scotch.

  3. 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. 4

    When meat is tender, add onion mixture. Simmer for 10 minutes.