Curry de porc negru stil Sri Lanka

Cut the pork into ½ - 1 inch cubes. If the pork chops have bones you can add those to the curry as well, as they add more flavour.

Crush the cardamom seeds and black pepper in a mortar an pestle. Mix this with the curry powder, salt, cinnamon, cayenne pepper.

Add about 2 tbsp of this spice mix, the tamarind paste, and 1 tbsp oil to the cut pork and mix to coat. Leave to marinate for a few hours (up to 8 hours/overnight).

The remaining spice mix can be stored for another curry or added to this curry when cooking if you need to add more spice.

The next day, bring the meat to room temperature before cooking.

Heat 2 tbsp of oil in a saucepan over medium heat. When the oil is hot, add the bay leaves and ginger and onions, and saute till the onions become translucent. Add the garlic and sliced jalapeno peppers and saute for another 30 seconds.

Add the marinated pork and sugar and stir to mix well. Add about ½ cup of water and bring this to a boil.

Lower the heat to medium-low and let it simmer for 1 hour. Check on the curry, and add extra water if it dries out.

Taste and add more salt and tamarind paste to taste - only if needed.

You can serve this curry immediately, but it tastes better after it has rested for a little while. Even better the next day!