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This is the best Pork Curry you will ever find. Infused with Ceylon Cinnamon, grated coconut and other exotic spices. We bench marked all the Sri Lankan pork curry recipes and came up with the right ingredients to make this ultra special. Yes it needs lots of exotic ingredients, but it is worth every ounce of effort.

What makes this Sri Lankan pork curry very special is the combination of exotic spices, especially Ceylon Cinnamon, grated coconut and Tamarind.  Ideally you want a nice piece of pork with fat, which adds flavor. The taste of this Cinnamon pork curry is very different to any Indian recipes and more akin to Malay and Singaporean dishes, but much better.

We understand that not everyone can handle chili so we used Paprika instead of red chili powder which gives it the same color, while avoiding the hotness. However adding both red and green chili, each with it’s own unique flavor profiles would make this ultra special. If you want you can add just a dash of these chilies and see if you can handle it but leaving out the chili does not lessen the impact of this curry.

Because of the complex favor of this dish it is best enjoyed with plain white rice, a light salad and a light lentil dish. The combination is fabulous.

Prep Time : 20 Minutes
Cook Times : 45 minutes
Serves – 6-8 people


  • 3 lbs. Pork Loin with fat chopped into cubes
  • 3 lbs. Pork Loin with fat
  • 2 tbsp. Vegetable Oil
  • 1 large red onion
  • 1 tbsp.  Garlic
  • 1 tsp. Ginger
  • 1 tsp Black Pepper
  • 2 Ceylon Cinnamon sticks
  • 1 tbsp. Roasted Curry Powder (Sri Lankan if possible)
  • 7 Cloves
  • 7 Black Cardamom Pods
  • 1 tbsp. Paprika
  • 3 tsp. Salt to Taste
  • 1 tsp. Turmeric
  • 10 Curry Leaves (whole)
  • 1 tbsp. crushed lemon grass
  • 2 tbsp. Tamarind paste
  • 2.3 oz. Coconut milk
  • ½ Cup grated coconut
  • 1 Cup water

  • 3-4 Dried red Chili flakes
  • 1 Green chili finely chopped
  • 1 Piece Rampe (a Sri Lankan spice) if you can find it
  • 9 Pieces of Goraka (If you can find it – we used Tamarind paste instead or you can use 2 Tbs. of Vinegar)


  1. Heat the oil and add the onions, ginger, garlic, black pepper, crushed cardamom pods, Ceylon Cinnamon sticks, crushed cloves, and sauté on medium heat for 5 minutes until the onions are golden brown 

  2. Add the curry leaves, lemon grass, tamarind and sauté for 3-5 minutes

  3. Add the pork, dark roasted curry powder, salt and paprika, turmeric  and coat it well and brown for about 3 minutes
    Optional : Add 3-4 red chili flakes and 1-2 green finely chopped green chili

  4. Add the cup of water and 2.3 oz. coconut milk, reduce the fire to medium low heat and cook for 45 minutes.

  5. While the pork is cooking, In a separate pan roast the grated coconut until it is a golden brown – 5-8 minutes 

  6. Add the browned coconut into the pork curry at 45 minutes and let it cook for another 5 minutes 


Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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