Save to your scrapbook
Black Pork Curry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The 'black' of this dish's name refers to the dark-roasted curry powder. It adds a mellow fragrance that is nicely balanced by the tartness provided by the tamarind and vinegar. These quantities make 30g curry powder; if you want to make a larger batch, it will keep in an airtight jar for a couple of months.
To obtain thick coconut milk, put the tin in the fridge for an hour or two before using. Open carefully; the thick coconut milk will have gathered at the top of the tin, so you can scoop it straight out into the curry when needed.
The flavour fireworks here are best calmed down by a well-chilled yet fragrant and complex beer.
Typical values per serving:
This recipe was first published in August 2008.