8/23/2023 0 Comments Tamarind paste in curryWe are able to offer a more specific estimate when you have placed your order. This varies greatly depending on your location. Generally, orders shipped internationally are in transit for 4 – 22 days. In general, domestic shipments are in transit for 2 – 7 days This price will be the final price for shipping cost to the customer. Payment for shipping will be collected with the purchase. Shipping costs are calculated during checkout based on weight, dimensions and destination of the items in the order. In this instance, we will fulfill the available products to you, and contact you about whether you would prefer to await restocking of the backordered item or if you would prefer for us to process a refund. We try to maintain accurate stock counts on our website but from time-to-time there may be a stock discrepancy and we will not be able to fulfill all your items at time of purchase. These are provided to ensure both parties are aware of and agree upon this arrangement to mutually protect and set expectations on our service. I share pictures of recipes to come on the blog plus other awesome recipes I find out there that I want to try.By placing an order through this Website you will be agreeing to the terms below. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too. If you liked this recipe don’t forget to subscribe for new (and free) recipes and updates by entering your email address below (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. And it’s one of Mr K’s ultimate comfort foods. Pork seems to work best though, because of the texture and the flavour of the meat. This is a curry we love eating no matter what protein we choose to make it with. Our favourite way to eat this however is with a side of coconut sambol (a traditional Sri Lankan dish) or green pepper coconut sambol (pictured below). And since it’s a meat curry, you can pair it with a number of side dishes like salads, vegetable curries, lentil curry etc. The addition of tamarind paste give this curry a delicious sour note that complements the heat really well. If you’d like to increase that beautiful peppery heat (and the colour), just add a little more black pepper. The reason why I love this curry so much, is the balance of flavours. You can get Sri Lankan roasted curry powder from Sri Lankan or Indian Specialty stores, or make it yourself with my easy Sri Lankan roasted curry powder recipe.ĭid you make this?Tag me on Instagram! I love seeing what you’ve made! Tag me on Instagram at or leave me a comment & rating below. True story.Īnd the best part about this spice mix is that you can use it for any type of meat curry – chicken, beef, lamb, whatever. It’s something I used to snack on quite a lot when I was little, and I remember collecting the shell of this fruit because they had a really fun velvety skin (hence the name), and for a time I thought they used those shells to make velvet. There’s one type called velvet tamarind, which I particularly like and is delicious. Tamarind is more popular as it’s used in numerous dishes and there are a few different types of tamarind too. They both add distinct sour notes to curries and even a hint of sweet/fruity taste too. Tamarind and another type of “fruit” called goraka are regularly used in Asian cooking. You should easily be able to find tamarind paste in your local Asian/Indian grocery store and even on Amazon. I have made a variation of this curry using lemon juice instead, and while it’s still delicious, it’s just not the same thing. Tamarind is a crucial addition to this recipe. If you like a good meat curry, this will be a staple in your house. There are some foods/dishes where photos just don’t convey how incredibly flavourful they are, no matter how much you twist and turn your body to get that perfect shot or perfect angle. But feel free to leave out the cayenne pepper for less heat.Īs for the photos of the black pork in this post, I’m really not sure they do this dish any justice. I did add some cayenne pepper purely for Mr K’s benefit, because his threshold for heat is the same as that of a fire breathing dragon. And that colour comes from the dark roasted curry powder that’s used to prepare this dish which is mixed with tamarind paste and black pepper. The name “black pork” comes from the colour of the final product, as you may have guessed.
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