A quick and easy curry using tender pork fillet and my authentic Sri Lankan dark roasted
blend which includes dried from fresh curry and pandan leaves. Add broccoli or any other
vegetable and serve with boiled rice.
800g pork tenderloin/fillet, cut into large chunks
3 tbsp ghee or vegetable oil, divided
1 large onion, finely chopped
3 cloves garlic, crushed
2 tsp grated ginger
2 tbsp Spice Fusion Sri Lankan Roasted Curry blend
1-2 green chillies, finely chopped, optional
1 tbsp tamarind concentrate or lemon juice
1 x 270g can Ayam coconut milk
Slice the pork tenderloin thickly, then cut each piece into half.
Place in a bowl with the Sri Lankan Roasted Curry and gently mix with
your hands so that all of the pork pieces are coated in spice.
Heat 2 tbsp oil or ghee in a large saucepan or Dutch oven and sauté pork until browned
on all sides. Remove from pan and set aside.
Heat remaining tablespoon of oil in pan and sauté onion until golden brown,
about 5 minutes.
Add garlic and ginger and cook for one minute, stirring frequently.
Return pork to pan and stir well, then pour in enough water to just cover the pork.
Simmer, lid on, for 30 minutes or until the pork is tender.
Add broccoli and coconut milk, stir well, and simmer, lid off, for another few
minutes or until heated through.
