Sri Lankan Black Pork Curry!

Spice Mix:

• 1 stick cinnamon
• 1 tsp fennel seeds
• 1 tbsp basmati rice
• 1 tsp brown mustard seeds
• 1 tsp black peppercorns
• 3–4 cloves
• 3 cardamom pods
• 1 tsp coriander seeds
• 1 tsp chili powder (adjust to taste)

For the Curry:

• 1 small red onion, chopped
• 3–4 garlic cloves, chopped
• 1-inch piece of ginger, chopped
• 2 red chilies (adjust to taste), chopped
• 1 rack of pork ribs, separated
• 2 tbsp ghee (or oil)
• 6–7 fresh curry leaves (or dried if unavailable)
• 3 star anise
• 2 small cinnamon quills
• 2 pandan leaves, tied in a knot
• 2 tbsp tamarind paste
• 1 cup thick coconut cream (or coconut milk)
• 1 cup water
• 1–2 tsp sugar (to balance flavours)

Toast all the spices (cinnamon, fennel seeds, basmati rice, mustard seeds, peppercorns, cloves, cardamom, coriander seeds) in a dry pan over medium heat until aromatic.Remove from heat and grind into a fine powder using a spice grinder or food processor. Add chili powder and set aside.

1. Sauté the Aromatics:

   • Heat ghee in a large pan or Dutch oven. Add the chopped red onion and garlic. Sauté until softened and translucent.
   • Add the ginger and red chilies. Cook for another minute.

2. Add the Pork Ribs:

   • Stir in the prepared spice mix and toss to coat the onions and ribs evenly. If the mixture starts to stick, add a splash of water.

3. Layer the Flavors:

   • Add the curry leaves, star anise, cinnamon quills, pandan leaves, and tamarind paste. Stir well.
   • Pour in the coconut cream and water. Stir to combine and scrape up any browned bits from the bottom of the pan.

4. Cook the Curry:

   • Cover the pan and transfer it to a preheated oven at 180°C (350°F). Bake for about 1.5 hours or until the ribs are tender and falling off the bone.

5. Adjust the Seasoning:

   • Remove the ribs from the pan and taste the curry sauce. Add sugar as needed to balance the flavors.

6. Serve:

   • Return the ribs to the sauce, mix well, and serve hot with steamed rice.