Kalupol Pork Curry

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the most authentic dark color, roast the coconut to a chestnut-brown stage; if it turns black, the curry will taste bitter.
• •Pork shoulder is ideal because it becomes tender within the time limit while keeping enough fat for a keto-friendly curry.
• •Serve with cauliflower rice, sautéed greens, or a simple cucumber salad to keep the meal keto.
• •If you want a fiercer curry, add 1 extra dried red chili when roasting the spice base.

Background