Exotic Sri Lankan Pork Curry
A richly spiced Sri Lankan pork curry with coconut milk and tamarind, perfect for an exotic dinner at home.
Equipment
- nonstick skillet
- baking pan
Ingredients
- 2 cardamom pods seeds crushed
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons peanut oil
- 2 scallions chopped
- 2 garlic cloves smashed
- 2 jalapeño peppers minced
- 1/2 teaspoon freshly grated ginger
- 1 pound pork loin cut into bite-sized cubes
- 1 cup coconut milk
- 1 cup chicken broth
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind paste
- 1 tablespoon fresh lime juice
Instructions
Toast the Spices
- Place the cardamom seeds, fennel, cumin, and coriander seeds in a nonstick skillet over medium-high heat.
- Toast for 6 minutes, stirring frequently, until aromatic and lightly browned.
- Set aside.
Sauté the Aromatics
- Preheat the Air Fryer to 370°F (185°C).
- In a baking pan, heat the peanut oil for 2 minutes.
- Sauté the scallions for 2-3 minutes until tender.
- Add the garlic, jalapeños, and ginger, and cook for 1 minute, stirring frequently.
Cook the Pork
- Add the pork cubes to the pan and cook for 3-4 minutes until lightly browned.
Simmer the Curry
- Pour in the coconut milk and chicken broth.
- Stir in the toasted spices, turmeric powder, and tamarind paste.
- Cook in the preheated Air Fryer for 15 minutes, stirring occasionally.
Finish and Serve
- Divide the curry into individual bowls.
- Drizzle fresh lime juice over the top and serve immediately.
Notes & Wine Advice
Wine Advice
Pair with a dry Riesling or a light lager to balance the richness and spice of the curry.
Nutrition values
Calories: 396 kcal | Carbohydrates: 4.9 g | Protein: 44.2 g | Fat: 20.1 g | Sugar: 3.6 g