Ooroomas badun

Ooroomas badun

Fried pork curry

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

If you like a rich, oily curry, use pork belly. Use pork neck for a leaner version of this dish.

Ingredients

Quantity Ingredient
1kg pork belly or neck, cut into cubes
1 tablespoon tamarind pulp
1 tablespoon oil
10 curry leaves
1/4 teaspoon fenugreek seeds, (optional)
2 onions, finely chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons fresh ginger, finely grated
3 tablespoons Ceylon curry powder
1-2 teaspoons chilli powder
2 teaspoons salt
1 tablespoon vinegar
5 cm stick cinnamon
4 cardamom pods
250ml thick coconut milk

Method

  1. Cut the pork into cubes. Soak the tamarind pulp in 125 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. Heat the oil in a large saucepan over low heat. Add the curry leaves and fenugreek seeds, if using, and cook until they start to brown. Add the onion and garlic and cook until the onion turns golden. Increase the heat to high and add the ginger, curry powder, chilli powder, salt, vinegar and pork, stirring thoroughly until the meat is well coated. Add the tamarind liquid, cinnamon stick and cardamom pods, cover, and continue cooking over low heat until the pork is tender, about 1 hour. Add the coconut milk and cook, uncovered, for a further 10 minutes.
  3. Pour the sauce into a separate saucepan and set aside. Return the pork to the pan and allow to cook in its own fat — you may need to add 1 tablespoon oil extra if it isn’t fatty enough. When the pork is nicely brown, return the sauce to the pan and cook, uncovered, until the sauce has thickened. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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