Heat 2 tbsp of the oil in a heavy-based pan, add the fenugreek and curry
leaves. Fry gently for 2 minutes.
Place the onion, garlic and ginger in a blender or food processor and
blend to a paste. Add to the pan and fry, stirring occasionally, for 5
the spice mixture, chili powder, salt, vinegar and pork. Mix well and
then increase the heat and cook, stirring frequently for 8 minutes. Stir
in the cinnamon, cardamom, sugar and the measured water, cover and
simmer gently for 30 minutes, stirring occasionally.
Stir in the coconut milk and increase the heat. Cook uncovered for a
further 10 minutes, stirring frequently.
Using a slotted spoon, remove the pieces of pork from the sauce. Heat
the remaining oil in a heavy-based frying pan and add the pork. Fry the
pork, turning it frequently for 8 minutes or until it is browned all
Drain off the oil and return to pork to the sauce. Simmer for 10 minutes
or until you have a dark sauce.
This type of
curry is called Badun in Sri Lanka - it is rich, dark and full of flavor.