Coconut Roti with Pork Curry 🍖

 Coconut Roti with Pork Curry 🥩

Here’s a simple and delicious recipe for Coconut Roti with Pork Curry that combines the rich flavors of Sri Lankan cuisine!

Coconut Roti

Ingredients:

• 2 cups all-purpose flour (or whole wheat flour)
• 1 cup fresh grated coconut (or desiccated coconut)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (adjust to taste)
• 2 tablespoons butter (optional, for richness)
• Water (as needed to form a dough)

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, combine the flour, grated coconut, baking powder, and salt.
   • Add butter if you're using it, and rub it into the flour mixture to form a crumbly texture.
   • Gradually add water little by little, mixing with your hands, until the dough comes together. Knead the dough for about 5 minutes until smooth and firm.

2. Shape the Rotis:

   • Divide the dough into small balls (about the size of a golf ball).
   • Flatten each ball into a round disc (about ½ inch thick). You can use a rolling pin or flatten it with your hands.

3. Cook the Rotis:

   • Heat a tawa or flat pan over medium heat. Once hot, place the coconut roti on the pan.
   • Cook for 2-3 minutes on each side, pressing gently with a spatula, until golden brown and cooked through. You may also brush with a little bit of butter for extra flavor while cooking.

4. Serve:

• Remove the rotis from the pan and set them aside. Keep them covered to maintain warmth.

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Pork Curry

Ingredients:

• 500g pork (cut into cubes)
• 1 large onion (sliced)
• 2 tomatoes (chopped)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons Sri Lankan curry powder (or a mix of ground turmeric, cumin, coriander)
• 1 teaspoon chili powder (adjust for heat preference)
• 1 teaspoon cinnamon powder
• 2-3 cardamom pods
• 1 stick cinnamon (optional)
• 1-2 curry leaves (optional)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1/2 cup coconut milk
• 1 cup water (or as needed for consistency)
• Salt to taste
• Oil for cooking

Instructions:

1. Prepare the Pork:

   • Heat a pot over medium heat and add oil. Add the cinnamon stick, cardamom pods, and curry leaves (if using), and sauté for a minute until fragrant.

2. Sauté the Aromatics:

   • Add the sliced onion and sauté until softened, about 4-5 minutes.
   • Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

3. Cook the Pork:

   • Add the pork pieces to the pot and sear them until they are browned on all sides.
   • Add the tomatoes and cook for another 3-4 minutes until they soften.

4. Add the Spices:

   • Stir in the Sri Lankan curry powder, chili powder, cinnamon powder, and salt. Mix everything together and cook for about 2 minutes to release the spices' flavors.

5. Simmer the Curry:

   • Add the soy sauce and vinegar. Pour in the coconut milk and water. Stir and bring to a gentle simmer. Let it cook for about 30-45 minutes, or until the pork is tender and the flavors meld together. Add water as needed to adjust the curry’s consistency.

6. Final Adjustments:

   • Taste and adjust the salt or seasoning if needed. You can add a little more vinegar or soy sauce for extra depth of flavor.

7. Serve:

   • Serve the pork curry hot with the coconut roti on the side.