Pork Currry In Sri Lankan Style
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Instructions
Place the chilies in a heatproof bowl, pour over the boiling water and soak for 10 minutes.
Place the chilies and soaking water, onion, garlic, ginger and lemon grass in a food processor and process until a paste is formed.
Place the pork in a shallow dish, add the chili paste and tamarind, and mix to combine.
Cover and refrigerate for 1 hour.
Heat the ghee in a wok, add the pork in batches, and cook over high heat for 5 minutes or until the pork browns.
Return all the meat to the pan with any leftover marinade, stir in the coconut milk, and simmer for 5 minutes or until heated through.
Serve with steamed rice.
