22 Apr

Once the sauce has cooled, the fat will have solidified at the top, remove this and replace the cooled sauce back in the saucepan. of the black curry powder and 2 tablespoons of ground cashew nuts *.

Simmer for 5 minutes before adding the sugar and testing for seasoning. Deep fry over a medium heat until golden,crispy and browned.

Because of the fat and water content, the pork will splatter.


Ingredients * check out this recipe for a great slow roasted lamb, though I roast mine closer to 2-2.5 hours, or until fall-apart tender.

Add 2 cups of water and stir until all the ingredients are well mixed. Next add the pork belly, put the lid on and place in the oven for 2.5 hours. In a dry pan roast the rice until brown, when you’re satisfied with the colour add the curry leaves, pandan leaf and cinnamon. Leave the whole mix on the heat until the mustard seeds pop.

When cool to touch, place the spice mix in a grinder and grind to a fine powder.

https:// I got the idea for this recipe while still in the states.

I was perusing my favourite blogs, and Lorraine at Not Quite Nigella, posted a review for a new restaurant in Sydney that was serving Sri Lankan food.