Kalupol Pork Curry

Nutrition · per serving

Steps

1. 1

   Set a heavy pan over medium heat. Add the unsweetened grated coconut and dry-roast, stirring constantly, until it turns a deep brown but not black, 3-5 minutes. Add the black peppercorns, coriander seeds, cumin seeds, fennel seeds, green cardamom pods, cloves, cinnamon stick, and dried red chili; toast for 45-60 seconds until fragrant. Tip everything into a grinder, add the water, and blend to a thick, dark paste. The coconut should smell nutty and smoky, not burnt.

   40 g unsweetened grated coconut2 tsp black peppercorns2 tsp coriander seeds1 tsp cumin seeds1 tsp fennel seeds2 green cardamom pods4 cloves1 small (5 cm) cinnamon stick2 dried red chili120 ml water
2. 2

   Pat the pork shoulder, cut into 3 cm cubes, dry for better browning. Heat the coconut oil in a heavy pot over medium-high heat. Add the pork in a single layer and brown for 4-5 minutes, turning until several sides are well colored; work in batches if needed so it sears rather than steams.

   500 g pork shoulder, cut into 3 cm cubes2 tbsp coconut oil
3. 3

   Lower the heat to medium. Add the red onion, finely sliced, and cook 3-4 minutes until softened and lightly caramelized. Stir in the garlic, minced, fresh ginger, minced, curry leaves, and green chili, slit lengthwise; cook for 1 minute until very aromatic.

   120 g red onion, finely sliced4 cloves garlic, minced20 g fresh ginger, minced12 leaves curry leaves1 green chili, slit lengthwise
4. 4

   Add the turmeric powder, Sri Lankan chili powder, sea salt, and the roasted coconut spice paste. Fry the paste with the pork for 2-3 minutes, stirring often, until the oil begins to separate at the edges and the masala darkens slightly. This step deepens the characteristic black curry flavor.

   1/2 tsp turmeric powder1 tsp Sri Lankan chili powder1 1/4 tsp sea salt500 g pork shoulder, cut into 3 cm cubes120 ml water
5. 5

   Pour in the water, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer, cover partially, and cook for 25 minutes, stirring once or twice. The pork should be tender but still hold its shape, and the gravy should reduce to a thick coating consistency.

   180 ml water
6. 6

   Uncover and stir in the thick coconut cream and freshly ground black pepper. Simmer 3-4 minutes more until glossy and slightly thickened. Taste and adjust with the lime juice for balance; the finished curry should be peppery, deeply roasted, and only lightly sharp from the lime.

   60 ml thick coconut cream1/2 tsp freshly ground black pepper2 tsp lime juice
7. 7

   Take the pot off the heat and rest the curry for 5 minutes before serving. Resting helps the spice paste settle and the fat reabsorb into the sauce, giving a richer, rounder finish.

Origin & History

Kalupol curries are a hallmark of Sri Lankan home cooking, especially in the south and west of the island, where roasted coconut is used to create a dark, intense gravy. The term "kalupol" refers to blackened or deeply roasted coconut, a technique that gives the dish its distinctive color and smoky depth.