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Black Pork Curry
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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.
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.