Tea Country Pork Curry with Pol Rotti and Coconut Sambol - My Sri Lanka SBS

This is another of Peter Kuruvita's recipes from his new television show My Sri Lanka.

If you click here not only will you get the detailed recipe but will also be able to watch him cooking in Sri Lankan tea country complete with a waterfall in the background and the mist coming and going. It is an amazing show to watch as Peter really shares himself and his love for the country and of course its food.

If you missed my previous post on My Sri Lanka I have also cooked prawns and a cashew nut curry.

I am going to share this recipe as I cooked it.

So firstly the pork was marinated with cardamon, roasted fenugreek seeds, cracked cardamon pods, chilli  powder, curry powder, salt, pepper, cinnamon and goroka. 

I must confess I skimped alot on the chilli as my children are not so keen on the heat.

Next you prepare the Pol Rotti with atta flour, finely chopped onion and green chilli, salt, ghee and freshly shredded coconut (I used frozen). 

Curry leaves are also meant to be added but my local shops were all out today.

Enough water is added to knead a smooth dough which is then rolled into balls and allowed to rest.

As you can see my daughter helped me prepare this meal, one her many additions was rolling out 'cute' rotti balls.

Meanwhile you start the curry by heating ghee (I used oil and butter) in a pot. 

I went all out and bought a gorgeous clay pot at one of our local spice shops.

First add pandan and curry leaves (I used dry and I was unable to get fresh today).

Followed by onion, green chilli, garlic and ginger.

Then in goes the marinated pork, covering with water, and cook until it thickens up.

My pot is so huge I could have cooked 10x as much!

Once the curry is on you move on to the carrot sambol which is simply grated carrot, finely chopped onion, garlic and green chilli, fresh coconut, salt and pepper, lime juice and crushed maldive fish.

I bought this down at the spice shop, another interesting ingredient to add to my pantry!

You use your hands to flatten out the pol rotti and cook both sides over high heat with a little oil in a flat pan.

It is served with more fresh coconut on top.

Alongside the carrot sambol. 

You can see I used a beautiful golden carrot bought at the markets on the weekend.

And of course the pork curry.

It was really incredible, every component of the meal complimented the next. 

The whole family really enjoyed it. 

The sambol added the zing and freshness to the tasty pork and incredibly moreish rotti. 

Can't wait until the next episode, need some more recipes for my new pot, and maldive fish, and goroka.....