MA's Kitchen Black Pork Curry Paste is a ready-to-use paste for the traditional Sri Lankan black pork curry. It is made from a combination of heavily roasted spices, which give the dish its distinct dark colour and deep, tangy flavour.
Chilli, ginger, tamarind, lemongrass, coriander, pandan leaves and garcinia (goraka) lead the blend, with fennel, cumin, fenugreek, cinnamon and other spices behind them, plus vinegar, garlic and onion. You add the pork; the paste supplies the spice. The maker's site has a Black Pork Curry recipe using it. This pack holds 75g of paste.
Ingredients
- Spices & Herbs (Chilli, Ginger, Tamarind, Lemongrass, Coriander, Pandan Leaves, Garcinia, Fennel, Cumin, Fenugreek, Turmeric, Cinnamon, Curry Leaves, Mustard, Pepper, Cardamom, Clove)
- Palm Oil
- Vinegar
- Garlic
- Onion
- Salt
- Rice
- Sugar
Allergens: Mustard.
How to use
Cut pork into cubes and coat it thoroughly with the paste, then leave it to marinate. Brown the pork in a heavy pot with a little oil, add water and simmer slowly until the meat is tender and the gravy has reduced to a thick, dark coating. The maker's Black Pork Curry recipe uses this paste. Serve with rice, string hoppers or bread.
Made in Sri Lanka by MA’s Tropical Food Processing (Pvt) Ltd, the family company behind MA’s Kitchen, founded in Dambulla in 1985 and the first in Sri Lanka to gain SQF food safety certification. See the full MA’s Kitchen range.
