Sri Lankan Pork Curry (Issu Baduma)
A rich and flavorful Sri Lankan pork curry, often called 'Issu Baduma', characterized by its tender pork simmered in a fragrant blend of spices and coconut milk. This dish is a staple in many Sri Lankan households, offering a comforting and deeply satisfying taste of the island's culinary heritage.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 1.5-inch cubes)
- 3 tbsp Coconut oil
- 2 large Onions(thinly sliced)
- 6 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2-3 Green chilies(slit lengthwise (adjust to taste))
- 10-15 Curry leaves
- 2 tbsp Roasted curry powder
- 1 tsp Chili powder((adjust to taste))
- 1/2 tsp Turmeric powder
- 1 Cinnamon stick
- 3 Cardamom pods
- 3 Cloves
- 1/4 tsp Fenugreek seeds
- 1 tbsp Tamarind paste
- 400 ml Thick coconut milk
- 200 ml Water(or as needed)
- to taste Salt
👨🍳 Instructions
- 1
Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sauté until softened and lightly browned, about 8-10 minutes.
- 2
Add minced garlic, grated ginger, slit green chilies, and curry leaves. Sauté for another 2 minutes until fragrant.
- 3
Stir in the roasted curry powder, chili powder, and turmeric powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 4
Add the cubed pork to the pot and sear it on all sides until lightly browned. This helps to lock in the juices.
- 5
Add the cinnamon stick, cardamom pods, cloves, and fenugreek seeds. Stir to combine with the pork and spices.
- 6
Pour in the water and tamarind paste. Bring to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 1 hour, or until the pork is tender. Stir occasionally and add more water if the curry becomes too dry.
- 7
Once the pork is tender, stir in the thick coconut milk. Simmer gently, uncovered, for another 15-20 minutes, allowing the sauce to thicken to your desired consistency. Do not boil after adding coconut milk.
- 8
Season with salt to taste. Serve hot with rice, roti, or hoppers.
💡 Pro Tips
- ✓For a deeper flavor, marinate the pork in a little curry powder and salt for at least 30 minutes before cooking.
- ✓Adjust the amount of green chilies and chili powder to your preferred level of spiciness.
- ✓Using a heavy-bottomed pot will ensure even cooking and prevent scorching.
🔄 Variations
- Add a tablespoon of roasted rice flour mixed with a little water towards the end of cooking to thicken the gravy.
- Include cubed potatoes or sweet potatoes along with the pork for a heartier curry.