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Message: <blockquote data-quote="sebastian show" data-source="post: 13050453" data-attributes="member: 388298">Sri Lankan Style Pork(HAMBA) Curry<img src="http://1.bp.blogspot.com/_WBtNGwQ_CeE/Sjk297sqepI/AAAAAAAAAGM/y3WN7lV7sOo/s400/Pork_Curry_SriLankaCooking.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />INGREDIENTS:650g pork – cut into small chunks1 onion – sliced3 garlic cloves – slicedSmall piece of ginger – chopped3 teaspoons chili powder2 teaspoons black pepper powder1 teaspoon Sri Lankan raw curry powder¼ teaspoon turmeric6 - 8 curry leaves1 x 2.5cm cinnamon stick4 cardamom pods - split4 clove – crushed3 tablespoons oil3 cups waterSalt to tasteDIRECTIONS:In a medium size bowl, mix chili powder, black pepper powder, Sri Lankan raw curry powder, turmeric & salt with pork pieces and keep it aside.Heat the oil in a large saucepan in medium heat.When oil is hot add garlic & ginger, fry it for 1- 2 minutes.Then add onions and fry it till it’s gets light brown.Now you can add all the dry spices and fry it nearly for 2minutes. Add the marinated pork chunks and fry it for nearly 15 minutes on both sides.After it’s fried, add water, stir the curry and keep the curry on high heat for nearly 15 minutes.Now the gravy should be little bit thick, so change the heat into medium and again keep it for nearly 15 minutesOff the heat & taste for salt.SERVING:You can have any kind of rice, bread, roti, noodles or what ever you like most.NOTE:1. It’s good if you can keep the pork chunks after mixing with spices (to marinate) nearly 15 – 20 minutes.2. If you don’t like to fry the onions (Temper the onions & garlic with dry spices), you can add all the ingredients and mix together, and cook. (Can ski the first 5 steps.)3. Also if you don’t like to fry the pork chunks, just skip the 6th step.ENJOY!!!</blockquote>

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