Wash and cube the meat. Grind together the ginger garlic, chilli powder, turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander and cumin together with the vinegar. Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes. Place the curry leaves on top of the mixture and cover bowl. Place in the refrigerator for 24 hours, turning the meat over 2-3 times during that time. Heat the oil in a pan and add the mustard seeds. Cover with a lid and cook until they pop, then add the pork plus the marinade. Pour in the water, re-cover and bring to the boil. Reduce the heat and simmer for 30 minutes. Take the lid off the pan and simmer until the pork is cooked and tender. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6|
|Calories from Fat: 932 (91%)|
|Amt Per Serving||% DV|
|Total Fat 103.6g||138 %|
|Saturated Fat 34.9g||174 %|
|Monounsaturated Fat 50.6g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 101.5mg||31 %|
|Sodium 789.7mg||27 %|
|Potassium 477mg||13 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 10g|
|Protein 11g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1027
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!