Sri Lankan Black Pork Rice and Curry Spread

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A traditional Sri Lankan rice and curry spread is a vibrant feast of multiple small dishes arranged around a central mound of steamed rice, each bringing distinct tangy, smoky, spicy, and herbal flavors. This version pairs a slow-simmered black pork curry with creamy coconut dhal, crisp bitter gourd, beetroot-coconut salad, and deeply caramelized onion relish. Serve the components family-style so guests can mix and match small spoonfuls with each bite of rice.

Nutrition Facts

Per serving (estimated)

• 870 kcalCalories
• 38 gFat
• 19 gSaturated Fat
• 92 gCarbs
• 9 gFiber
• 11 gSugar
• 41 gProtein
• 910 mgSodium
• 1240 mgPotassium
• 175 mgCalcium
• 6.5 mgIron
• 34 mgVitamin C
• 170 mcgVitamin A

Ingredients

For the Steamed Rice

• 2 cups basmati rice, rinsed and drained
• 3 1/2 cups water
• 1 teaspoon salt
• 1 pandan leaf or 1 bay leaf (optional)

For the Yellow Split Pea Dhal Curry

• 1 cup yellow split peas (or mung dhal), rinsed
• 2 1/2 cups water
• 1 cup canned coconut milk
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 green chilies, slit lengthwise
• 1 teaspoon ground turmeric
• 1 teaspoon black mustard seeds
• 1 tablespoon coconut oil
• 1 teaspoon salt, or to taste

For the Black Pork Curry (Kalu Ahanu Curry)

• 1 1/2 lbs pork shoulder, trimmed and cut into 1-inch cubes
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 tablespoons coarsely cracked black pepper
• 2 tablespoons Sri Lankan curry powder
• 1 teaspoon fennel seeds
• 1 teaspoon ground cumin
• 2 tablespoons tamarind paste
• 2 tablespoons coconut oil
• 1 cup water
• 1 teaspoon salt
• 8-10 fresh curry leaves

For the Spiced Bitter Gourd Stir-Fry (Karawila)

• 3 medium bitter gourds, sliced into thin half-moons
• 1 teaspoon salt, plus more to taste
• 1 tablespoon coconut oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 8-10 fresh curry leaves
• 1 small onion, chopped
• 1 teaspoon ground turmeric
• 1 tablespoon fresh lime juice

For the Beetroot and Fresh Coconut Salad

• 2 medium beetroots, boiled until tender and diced
• 1 cup freshly grated coconut (or thawed frozen)
• 1 small red onion, finely chopped
• 1 green chili, minced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 2 tablespoons chopped cilantro

For the Caramelized Onion Relish (Seeni Sambol)

• 4 large onions, very thinly sliced
• 2 tablespoons coconut oil
• 1 tablespoon tamarind paste
• 2 teaspoons palm sugar or brown sugar
• 1 teaspoon red chili flakes
• 1/2 teaspoon salt

Directions

1. Cook the rice: Combine rinsed rice, water, salt, and pandan leaf in a heavy pot. Bring to a boil, reduce heat to low, cover tightly, and simmer 16-18 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes; fluff with a fork before serving.
2. Make the dhal: Pressure-cook or boil the yellow split peas with turmeric and 1/2 teaspoon salt until very soft, 20-25 minutes. In a separate pan, heat coconut oil and crackle the mustard seeds; add onion, garlic, and green chilies and cook until soft, 5 minutes. Stir in the cooked dhal, coconut milk, and additional salt; simmer 5 minutes to thicken.
3. Cook the pork curry: Pat pork dry and toss with curry powder, cumin, cracked pepper, and salt; marinate 15 minutes. Heat coconut oil in a heavy pot over medium-high and add fennel seeds and curry leaves until fragrant. Add onion, garlic, and ginger and cook until deeply golden, 8-10 minutes. Add the pork and brown on all sides, 6-8 minutes. Pour in water and tamarind paste, bring to a simmer, cover, and cook on low 45-55 minutes until pork is fork-tender and the gravy is thick and glossy.
4. Prepare the bitter gourd: Toss sliced gourd with 1 teaspoon salt and let sit 15 minutes to draw out bitterness; rinse and pat dry. Heat coconut oil, splutter mustard and cumin seeds, add curry leaves, then onion, and cook 3 minutes. Add gourd and turmeric and stir-fry 12-15 minutes over medium-high until edges brown and the gourd is tender-crisp. Finish with lime juice and salt to taste.
5. Assemble the beetroot salad: Combine diced warm beetroot with grated coconut, red onion, chili, lime, salt, and cilantro in a bowl and toss gently.
6. Make the seeni sambol: Cook the sliced onions in coconut oil over medium-low heat, stirring often, for 20-25 minutes until deeply browned and jammy. Stir in tamarind, palm sugar, chili flakes, and salt and cook 2 more minutes until glossy.
7. Plate the spread: Spoon a generous mound of steamed rice in the center of each plate or a large platter. Arrange the pork curry, dhal, bitter gourd, beetroot salad, and onion relish in individual small bowls or sections around the rice, with lime wedges on the side. Encourage guests to combine small bites of each curry with the rice for the full Sri Lankan experience.

Cook’s Notes

• Toast whole Sri Lankan curry powder (roasted coriander, cumin, fennel, and black pepper) briefly in oil to wake up the aromatics before adding liquids.
• For an authentic depth, sprinkle a few crumbled Maldive fish chips (umbalakada) over the dhal or salads just before serving.
• Soaking bitter gourd in lightly salted tamarind water for 15 minutes tames its bitterness without flattening flavor.
• The seeni sambol develops even richer flavor after resting overnight, making it a great make-ahead component.
• To make a vegetarian version, replace pork with 2 cans of chickpeas and double the dhal portion; add a chopped tomato to enrich the gravy.

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