Frozen: Sri Lankan kalu pol pork curry with chilli and toasted coconut. Serves two
Frozen: Sri Lankan kalu pol pork curry with chilli and toasted coconut. Serves two
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Kalu pol means 'black coconut' and refers to a special spice blend of dark-roasted coconut, dried chillies, rice and fennel, cumin and mustard seeds, which is used to thicken this curry. It also uses roasted Sri Lankan curry powder, so there is a depth and heat to this curry which appeals to me.
Ingredients
Pork shoulder, cinnamon, pandan leaf, curry leaves, onion, garlic, ginger, lemongrass, kashmiri chilli, tumeric, rice vinegar, tomatoes, ground rice, mustard seeds, fennel seeds, cumin, coconut, tamarind, coriander seeds, fenugreek, cloves, cardamom, peppercorns
Heating Instructions
Heating Instructions
Defrost your frozen food thoroughly in the fridge before reheating gently in a saucepan on the stove until piping hot all the way through. Alternatively, you can reheat from frozen on the hob, but use a low heat and keep an eye on it.
Summer 2025 buffet menus are on the way, so watch this space! In the meantime, if you would like a feast for any occasion, drop me a line. My contact page is here.
Portion size
Portion size
Feeds two, generously
Best Before Date
Best Before Date
Each bristolKTCHN meal has the date that they were cooked on written on the box. They are best eaten within the next 4 months from that date.
