Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUtNh1NlPiQo43vi0jicTDgCOxoMq7YaGXjPyEONXfrzepzd8f6DgXYFfAWE6NiEx9oZ7B-N35JYmD6kEmThJkb5YQGuyBoNHvX76HrKeO5gno-9CflQvEoyv44ezQ3iPESEjtb6p47U/s200/100_5006.jpg)
12-20 curry leaves
1-2 pieces of pandan leaves
1 stalk lemongrass bruised and cut into 1 inch pieces
1 tsp fennugreek seeds
1 (1 inch) cinnamon stick
4-6 green cardamom pods
4-6 cloves
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-neDCngorRPzL8oy6qMh-MlaH1bWrWCtM2Hrp47mz9LkFS2_KlJavizSHdJlNhwOIQ2-azuMBvMcqBGfbUv7Ml-9-qj3BhnGBM1sdFhA2rH8_IZqoVDjCltb8ZCg9gDa4cPe0CZnpDQ/s200/100_5236closeup.jpg)
4-5 garlic cloves minced or grated (1 heaping Tbs)
2 inch ginger minced or grated (1 heaping Tbs)
3 Tbs roasted curry powder (I used Sri Lankan Curry powder)
1-2 Tbs red chili powder
1 Tbs vinegar
2-3 tsp tamarind paste
1 1/2 cups water
1 cup coconut milk
salt to taste (salt dish throughout cooking process)
3-4 Tbs canola oil (divided)
Note: roasted curry powder is curry powder that is gently toasted in a pan until fragrant and dark. Sri Lankan roasted curry powder is best for this dish.
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_pKNxJWwoPbdmlB77XnoPWgWsUx_nbDQqk4HrXimXl5q_Ve0KxzUYt7W0GFq5PZBFfhChM8ubp2FRy8ZqKGQamKLXrGHs4mHpsMhW1xfkmJKOidyfd2IxNEQ_SJFsE2gNcR2WtQyClA/s200/100_5235.jpg)
curry leaves, pandan leaves, lemongrass, fennugreek seeds, cinnamon stick, green cardamom pods and cloves. Fry for 1-2 minutes. Then add chopped onion, some salt and ginger/garlic and saute for 2-3 minutes.
Increase heat to medium-high,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjos6XJhRLE3xbekwJnBNFUisqutV863W8zh9jF6APO4p9l5-FSXefnugpKIWu80VkmiZXL1WChiavpEF76rrjDK_ZAT6oiYLEZuSgYiS0Zd65ebydIu-S8OLEWET5WaxaMwbP0LMcW9MI/s200/100_5238.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRREw22bxgv11dTtXcCc1D9nDOjx41oE51P_uiOrJ3-G9SoLclL-z1INZ9QnPNcts5r3A9iXKvQwlaIJpwE34uBMeZaS7UTael6w68DRm1H7JUdWQroibIoCeVXI97IBB96L9GRucYzOs/s200/100_5248.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9V_Mwrq6AWu1i-k7PdDUT571h2sOrXPEPCmu_XZNuojBUbtqcfdox36Zl-b3zKynuKnTZVX0HsOCUc9GDXFP8jGoagudwtgNi0feilk9yikMXCQGZSJ9nFBzczNfs3zXGWP6XObfNxnA/s200/100_5249.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WxIdtuSzHB-q3uZ2cyWzT3OkO4rnbe_iB70nGUBj6kpxkahyphenhyphenS-R9jAow8Hthx9u7GWRCO76YAxIZQlyQaBQ3t5phG1WPc4H8lNNuNOUtMRNKST2vi4852ctb5K04cJgvZcBkpx4DmHA/s200/100_5254.jpg)
Lower the heat down to medium and allow curry to simmer for 30 minutes with a lid on the pot. Stir it occasionally. After the meat has finished cooking, heat 1 Tbs of canola oil on high heat in a separate pan.
Add all the pieces of pork to the oil and fry them. Avoid putting the gravy in the 2nd pan with the oil. Fry the pork for 3-5 minutes until browned.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7_vwlv_xVmesjIP08uUzN508IgNARdeXoOwa5Jh2jHTmllCRv1w6mdCjH8CHOyGLDGaZmOP8pDG6FWk87c73RKT2UZ1ndW-Q6fHQKB-aGjCnlirDBMNvWFM2qkHVXreEQQ_twYP-qpk/s200/100_5257.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWgAzM5iS0AJX98zZYQUPZ9iHyfAbhIlJj6wAXx5Fp52jRuc3e9wyO4jgAY5FvWzc4fCzXG9AgNcC5TCjukOtTOtCodYTu5VxhgP5mCSY8rw1yc35LvuCaqsPZDiWHk15V8MzFVKd7uQ/s200/100_5259.jpg)
Add the fried pork back into the curry pan with the gravy and the coconut milk. Bring to a simmer for 3-4 minutes, taste for seasoning and serve with rice and curries or Indian flat breads. Enjoy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gEAv1OEiqUNoeeMRN0WZa_2Zg5MGJs1DHpXxqtx2nDKZnKMxbseD327cJRcYEKfO_xJWaVzT4vhxIuokOHHNbgm-kCwYYfY6jDKZcErmbYC6PH7zcfRvB4PWyolgrpews1J0ceTpjpo/s640/Pork+Badun+best.jpg)