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Tea Country Pork Curry

Tea Country Pork Curry

This fiery curry is one of my all time favourites, the carrot sambol compliments the richness of the dish nicely and roti is essential to mop up all that luscious  gravy. Watch a demonstration for a bit of help.


Pork curry
1 kg of pork shoulder, cubed
1 tsp chilli powder
3 tsp crushed black pepper
4 pieces of goroka
8 cardamom pods, cracked
¼ tsp fenugreek
1 tsp roasted curry powder
1 tsp salt
1 stick of cinnamon, broken up
1 sprig of curry leaves
pandan leaf, roughly torn
4 green chillies, chopped
1 x 3cm piece ginger, roughly chopped
1 medium onions, sliced
4 cloves of garlic, crushed
1 litre water
juice of 2 limes
3 tbsp of chilli flakes

Pol rotti
500g atta flour
50g ghee
3 green chillies, finely chopped
1 small onion, finely chopped
1 sprig curry leaves, finely chopped
1 cup freshly grated coconut
2 cups warm water
1 tsp salt
100ml oil, to fry

Carrot sambol
1 carrot, grated
2 green chilli, finely chopped
1 small onion, finely diced
juice of 1 lime
1 clove of garlic, very finely chopped
½ cup coconut
1 sprig curry leaves, finely chopped
2 tsp crushed maldive fish
Salt and pepper


To make the pork curry, place the pork in a bowl with the pepper, chilli powder, goroka, cardamom pods, fenugreek, curry powder, salt and cinnamon. Using your hands, massage the spice mix into the pork. Set aside to marinate.

Meanwhile, prepare the dough for the pol rotti.

Once the dough has been prepared, temper the spices for the pork. Heat the ghee in a pot over high heat and add the curry leaves and pandan leaf. Fry until fragrant and then add the green chilli, ginger, onions and garlic. Fry, stirring occasionally, until the onions are translucent.

Add the pork and enough water to cover it. Bring to the boil and then reduce the heat. Leave to simmer for 35 minutes, or until the pork has cooked through.

While the curry is cooking, prepare the carrot sambol.

Once the sambol is ready, fry the rotti.

Serve the curry accompanied by the rotti and a small portion of the carrot sambol.

Pol rotti

In a large bowl, place the flour, ghee, chillies, onion, curry leaves and coconut. Add the water and salt and knead to form a smooth dough.

Break the dough into balls, place into a bowl and set aside until ready to fry.

Using your fingers, form each ball into a thin disc.

Heat a small amount of the oil in a flat pan over high heat. Place a disc onto the heat, frying one side until it is loose enough to come off the pan. Flip and cook the other side until lightly crisped.

Repeat with remaining dough.

Carrot sambol

Combine all the ingredients in a small bowl and season with salt and pepper.