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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":439,"ingredients":449,"instructions":536,"pronunciation":565,"substitutions":566,"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":583,"region":584,"baseServings":478,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":588,"course":589,"diet":591,"mainIngredients":594,"images":595,"keywords":605,"publishedAt":613,"updatedAt":613,"authorSlug":614,"summary":615,"localeSlug":579,"alternates":616},[394,397,400,403,406],{"answer":395,"question":396},"Goraka is the smoke-dried rind of Garcinia gummi-gutta, a fruit related to Malabar tamarind, sold as hard dark crescents at Sri Lankan and South Indian grocers. It is intensely sour and slightly smoky, sharper and less fruity than tamarind, and it acts as a preservative as well as a seasoning — its acidity is what let cooks keep meat and fish safely for days before refrigeration.","What is goraka and why does this curry need it?",{"answer":398,"question":399},"The colour comes from the spices, not from any dark ingredient. Coriander, cumin, fennel and whole spices are dry-roasted well past the usual brown stage until they are nearly black, then ground and cooked into the gravy. The goraka and long reduction darken it further. No soy sauce, molasses or caramel is involved.","Why is the curry black?",{"answer":401,"question":402},"Not if you stop at the right moment. You are chasing deep mahogany with a faint bitter-chocolate smell, which reads as smoky depth in the finished gravy. If the spices go grey-black and smell ashy or acrid, they have crossed over and the curry will be genuinely bitter — throw them out and start the roast again rather than trying to rescue it.","Will it taste burnt if I roast the spices that dark?",{"answer":404,"question":405},"Yes. Use four goraka pieces instead of six and hold back the second addition of vinegar, then taste at the end and add more if it seems flat. Bear in mind that the sourness is the point of the dish and is also what makes it keep, so a mild version will not last as long unrefrigerated.","Can I make it less sour?",{"answer":407,"question":408},"No. Thirty minutes in the spice, vinegar and salt rub is enough to season the surface, and the long braise carries the flavour into the meat. An overnight rest in the fridge does no harm and slightly deepens the result if you want to split the work across two days.","Do I need to marinate the pork overnight?",[410,411,412,413,414,415],"Take the spice roast further than feels comfortable — deep mahogany going on black — but pull it the second any acrid, ashy smell replaces the toasted one.","Soak the goraka pieces in hot water for 15 minutes first; dropped in dry they stay leathery and give up only a fraction of their sourness.","Use pork shoulder with its fat on. Loin dries into chalky cubes over a braise this long, and the fat is what carries the spice.","Add the vinegar in two stages — half at the start to work on the meat, half at the end to restore the sharp top note that boiling drives off.","Cook it in a wide pot, uncovered for the last stretch, so the gravy reduces and lacquers the pork instead of stewing it in liquid.","Fish the goraka pieces out before serving, or warn people — biting into one whole is startlingly sour.","🖤","Kalu uru mas is the darkest thing on a Sri Lankan table. Pork shoulder is rubbed with curry powder roasted far past the point most cooks would stop — nearly black, smelling of burnt toast and bitter chocolate — then braised slowly with goraka, vinegar, black pepper and a fistful of curry leaves until the meat is falling apart and the gravy has reduced to a thick, near-black sauce that clings to each piece. The taste is sour first, then hot, then deeply savoury, with a bitter-smoky undertone from the spice that stops the whole thing from being merely spicy. There is no coconut milk and very little sweetness. It is the opposite of a mild coconut curry: assertive, acid-driven food that was designed to survive a tropical week without a fridge.","Pork sits in a particular corner of Sri Lankan cooking. The island is majority Buddhist and largely eats chicken, fish and vegetables, while its Muslim and many Hindu communities do not eat pork at all — so pork curry belongs above all to the Catholic Sinhalese of the western coastal belt around Negombo and Chilaw, and to the Burghers, the descendants of Portuguese and Dutch settlers who intermarried locally. In those kitchens pork is a celebration meat, cooked for Christmas, weddings and Sunday lunch, and cooked black.\n\nThe technique reads like preservation logic, because it is. Goraka — the smoke-dried rind of Garcinia gummi-gutta, sold as hard black-brown crescents — is a ferocious souring agent, far more astringent than tamarind, and it does more than season. Together with the vinegar and the long reduction it drops the pH of the gravy low enough that the curry sits happily on a covered pot on the kitchen counter for days in a climate where meat otherwise turns in hours. Every reheat drives off more moisture and concentrates the sauce further, which is why Sri Lankans will tell you black pork curry is at its best on day three. Whether that acid-and-vinegar approach arrived with Portuguese cooking, developed alongside it, or simply looks like Goan vindalho by convergence is genuinely arguable — the vinegar-heavy pork dishes of coastal South Asia share too much history to untangle cleanly, and anyone offering you a tidy answer is guessing.\n\nWhat is not arguable is the roast. The difference between an ordinary Sri Lankan meat curry and this one is a couple of extra minutes over the flame, taking the spices from chocolate brown into something that looks alarming in the pan. That deliberate near-burn supplies a controlled bitterness that the goraka and the pork fat need in order to balance, and it is the reason kalu uru mas tastes like nothing else in the repertoire. Serve it in small quantities alongside rice, a mild dhal and a coconut sambol; a large bowl of it on its own would flatten anyone.","This is a keeping curry: covered in the fridge it holds for 5 days and improves for the first three, as the gravy tightens and the sourness settles into the meat. Reheat in a pan over low heat, adding a splash of water only if the sauce has gone past sticky into dry. It freezes well for 3 months with no loss of texture, since there is no coconut milk to split. Traditionally it was kept at room temperature in a covered clay pot and reboiled daily — that works because of the goraka and vinegar, but with a fridge available there is no reason to test it.",[421,422,423,424],"Takes the spice roast to the deliberate near-black stage and tells you exactly what that looks and smells like, so the bitterness is controlled rather than a mistake.","Uses goraka the way Sri Lankan cooks do — soaked, then simmered whole in the pot — with an honest tamarind fallback and what it costs you.","A slow braise that needs almost no attention and gets better for three days, so it genuinely earns a place in the week ahead.","Balances the acid, heat and fat properly, instead of just piling on chile until the pork disappears.",[426,427,428],"Wide heavy-based pot or Dutch oven with a lid","Small dry frying pan for roasting spices","Spice grinder or mortar and pestle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},41,11,3,1050,44,590,[437,438],"Plain red or white rice, with a mild parippu dhal and pol sambol to cut the acid.","A bowl of thin, unspiced coconut milk gravy on the side — the standard household counterweight to a curry this fierce.",[440,443,446],{"name":441,"description":442},"Kalu mas (black beef curry)","The same near-black spice, goraka and vinegar treatment applied to beef chuck. It is arguably the more common version outside the Catholic coastal belt, and it needs a longer, lower braise.",{"name":444,"description":445},"Christmas-table version","Burgher households often push the spicing further with extra cloves, cinnamon and whole black pepper, and cook the pork a day ahead so it arrives at the table thoroughly settled.",{"name":447,"description":448},"Drier, hotter finish","Reduce the gravy until it is barely a coating, then add a spoonful of coconut oil and fry the pork in it for a few minutes so the edges catch and crisp. Eaten as a bite with arrack rather than as a rice curry.",[450,455,459,464,467,470,474,477,481,485,490,493,496,499,502,505,507,510,513,518,521,524,526,529,532],{"qty":432,"ref":451,"name":452,"unit":453,"group":454},"coriander-seed","coriander seed","tbsp","For the black curry powder",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},1,"cumin","cumin seed",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},2,"fennel-seed","fennel seed","tsp",{"qty":456,"ref":465,"name":466,"unit":463,"group":454},"fenugreek","fenugreek seed",{"qty":456,"ref":468,"name":469,"unit":463,"group":454},"mustard-seed","brown mustard seed",{"qty":456,"ref":471,"name":472,"unit":473,"group":454},"cinnamon","Ceylon cinnamon quill, 5 cm","piece",{"qty":475,"ref":476,"name":476,"unit":473,"group":454},6,"cloves",{"qty":478,"ref":479,"name":480,"unit":473,"group":454},4,"cardamom","green cardamom pods, cracked",{"qty":482,"ref":483,"name":484,"unit":473,"group":454},15,"curry-leaves","curry leaves, to roast with the spices",{"qty":456,"ref":486,"name":487,"unit":488,"group":489},"pork-shoulder","pork shoulder, fat left on, in 4 cm cubes","kg","For the curry",{"qty":475,"name":491,"note":492,"unit":473,"group":489},"goraka pieces, soaked in hot water for 15 minutes","or 2 tbsp thick tamarind paste",{"qty":478,"ref":494,"name":495,"unit":453,"group":489},"vinegar","white or coconut vinegar",{"qty":460,"ref":497,"name":498,"unit":453,"group":489},"chili-flakes","chile powder, or to taste",{"qty":460,"ref":500,"name":501,"unit":463,"group":489},"black-pepper","coarsely ground black pepper",{"qty":456,"ref":503,"name":504,"unit":463,"group":489},"turmeric","ground turmeric",{"qty":460,"name":506,"unit":463,"group":489},"fine salt",{"qty":460,"ref":508,"name":509,"unit":453,"group":489},"coconut","coconut oil",{"qty":460,"ref":511,"name":512,"unit":473,"group":489},"onion","red onions, thinly sliced",{"qty":514,"ref":515,"name":516,"unit":517,"group":489},8,"garlic","garlic, crushed","clove",{"qty":456,"ref":519,"name":520,"unit":453,"group":489},"ginger","ginger, finely grated",{"qty":456,"ref":522,"name":523,"unit":473,"group":489},"lemongrass","lemongrass stalk, bruised",{"qty":456,"name":525,"unit":473,"group":489,"optional":8},"pandan leaf (rampe), 10 cm, knotted",{"qty":527,"ref":483,"name":528,"unit":473,"group":489},20,"fresh curry leaves",{"qty":460,"ref":530,"name":531,"unit":473,"group":489},"green-chili","green chiles, slit lengthways",{"qty":533,"name":534,"unit":535,"group":489},400,"water, plus the goraka soaking liquid","ml",[537,542,546,550,553,557,562],{"tip":538,"text":539,"title":540,"timerSeconds":541},"Grey ash colour and a sharp, acrid smell mean you have gone too far. That batch is bitter beyond saving — start again rather than braise it.","Dry-roast the coriander, cumin, fennel, fenugreek, mustard seed, cinnamon, cloves, cardamom and the 15 curry leaves in a heavy frying pan over medium-low heat, stirring without pause. Keep going past golden, past chocolate brown, for 8–10 minutes total, until the seeds are deep mahogany verging on black and the smell turns from toast to bitter chocolate. Tip onto a cold plate at once.","Roast the spices to black",540,{"text":543,"title":544,"timerSeconds":545},"Grind the cooled spices to a fine dark powder. Combine {qty:pork-shoulder} of pork cubes in a bowl with two-thirds of the powder, the chile powder, black pepper, turmeric, salt and 2 tablespoons of the vinegar. Massage it in until every cube is black-coated, then leave for 30 minutes.","Grind and rub the pork",1800,{"text":547,"title":548,"timerSeconds":549},"Heat the coconut oil in a wide heavy pot over medium heat and add the onion, garlic, ginger, lemongrass, pandan, fresh curry leaves and green chiles. Fry for 8 minutes until the onion has slumped and gone translucent gold and the curry leaves have stopped spitting.","Build the base",480,{"text":551,"title":552,"timerSeconds":549},"Raise the heat and add the pork in a single layer. Turn the cubes for about 8 minutes until the spice rub darkens further, the pork releases some fat, and a sticky black crust builds on the bottom of the pot. Do not try to keep it clean — that crust is the gravy.","Sear the spiced pork",{"text":554,"title":555,"timerSeconds":556},"Add the soaked goraka pieces with their liquid and the water, scraping the base hard with a wooden spoon until nothing is stuck. Bring to a simmer, cover, and cook at a lazy bubble for 60 minutes, stirring every 20, until a cube crushes easily against the side of the pot.","Add goraka and braise",3600,{"tip":558,"text":559,"title":560,"timerSeconds":561},"Once the oil breaks out and pools around the rim, the curry is done. Push much beyond that and it will catch.","Take the lid off, raise the heat to medium and cook for a further 15–20 minutes, stirring more often as it thickens. Stop when the gravy has gone from soupy to a dark, glossy sauce that just coats each piece and the oil is beginning to separate at the edge of the pot.","Reduce until it lacquers",1080,{"text":563,"title":564},"Stir in the remaining 2 tablespoons of vinegar and the last of the black curry powder, cook for 2 minutes more, then take the pot off the heat. Taste for salt and sourness — it should hit sour, then hot, then smoky. Rest for at least 30 minutes, and fish out the goraka pieces before serving.","Sharpen and rest","KAH-loo OO-roo mas",[567,571,575],{"note":568,"swap":569,"original":570},"Tamarind is fruitier and rounder, so the curry loses the hard, smoky astringency that defines it and will not keep nearly as long. Sri Lankan and South Indian grocers sell goraka dried; it lasts years in a jar.","2 tbsp thick tamarind paste plus 1 extra tbsp vinegar","Goraka (Garcinia gummi-gutta)",{"note":572,"swap":573,"original":574},"The extra toasting is not optional if you go this route — commercial roasted powder is nowhere near dark enough for kalu uru mas on its own.","Shop-bought Sri Lankan roasted curry powder, dry-toasted a further 2 minutes in a hot pan","Home-roasted dark curry powder",{"note":576,"swap":577,"original":578},"Black beef curry is a real Sri Lankan dish in its own right and works with this exact method. Add roughly 30 minutes to the braise, as chuck takes longer to give in than pork.","Beef chuck, cut the same size","Pork shoulder","sri-lankan-black-pork-curry","Kalu Uru Mas (Sri Lankan Black Pork Curry)","Kalu Uru Mas","කළු ඌරු මස්","sri-lanka","Western and southern coast",25,95,30,"medium",[590],"main",[592,593],"gluten-free","dairy-free",[486,500,483,494],[596,599,601,603],{"alt":597,"src":598},"Near-black Sri Lankan pork curry in a clay pot, glossy cubes coated in dark gravy with curry leaves on top","\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-1x1.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-4x3.jpg",[606,607,608,609,610,611,612],"kalu uru mas","sri lankan black pork curry","goraka","black curry powder","vinegar braised pork","burgher cooking","sri lanka","2026-08-21","dishroute-kitchen","Pork shoulder braised with almost-blackened curry powder, goraka and vinegar until the gravy is dark, sticky and sharply sour — a curry built to keep for days.",{"en":617},"\u002Frecipe\u002Fsri-lankan-black-pork-curry",{"items":619,"total":751,"page":456,"limit":884,"hasMore":885},[620,648,658,689,718,746,775,801,829,855],{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":583,"region":625,"baseServings":478,"prepMinutes":585,"cookMinutes":587,"restMinutes":527,"difficulty":588,"course":626,"diet":627,"mainIngredients":629,"images":631,"keywords":641,"publishedAt":613,"updatedAt":613,"authorSlug":614},"ambul-thiyal","Ambul Thiyal (Sri Lankan Sour Fish Curry)","Ambul Thiyal","ඇඹුල් තියල්","Southern Province",[590],[628,592,593],"pescatarian",[630,500,483,515],"tuna",[632,635,637,639],{"alt":633,"src":634},"Dark glossy cubes of Sri Lankan sour tuna curry in a shallow clay pot with curry leaves and cinnamon","\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-1x1.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-4x3.jpg",[642,643,608,644,645,646,647],"ambul thiyal","sri lankan sour fish curry","dry tuna curry","black pepper fish","southern sri lanka","fish preservation",{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":583,"region":584,"baseServings":478,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":588,"course":649,"diet":650,"mainIngredients":651,"images":652,"keywords":657,"publishedAt":613,"updatedAt":613,"authorSlug":614},[590],[592,593],[486,500,483,494],[653,654,655,656],{"alt":597,"src":598},{"alt":597,"src":600},{"alt":597,"src":602},{"alt":597,"src":604},[606,607,608,609,610,611,612],{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":583,"region":663,"baseServings":478,"prepMinutes":585,"cookMinutes":527,"difficulty":588,"course":664,"diet":666,"mainIngredients":667,"images":672,"keywords":682,"publishedAt":613,"updatedAt":613,"authorSlug":614},"kottu-roti","Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)","Kottu Roti","කොත්තු රොටී","Colombo and the West Coast",[665],"street-food",[],[668,669,670,671,483],"chicken","eggs","cabbage","leek",[673,676,678,680],{"alt":674,"src":675},"Chopped kottu roti piled on a plate, ribbons of flatbread mixed with egg, leek, carrot and shredded chicken curry","\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-1x1.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-4x3.jpg",[683,684,685,686,687,688],"kottu roti","sri lankan street food","chopped roti","godhamba roti","curry stir-fry","late night food",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":583,"region":694,"baseServings":478,"prepMinutes":527,"cookMinutes":695,"difficulty":696,"course":697,"diet":698,"mainIngredients":699,"images":701,"keywords":711,"publishedAt":613,"updatedAt":613,"authorSlug":614},"sri-lankan-chicken-curry","Kukul Mas Curry (Sri Lankan Roasted-Spice Chicken Curry)","Kukul Mas Curry","කුකුල් මස් කරි","Island-wide",45,"easy",[590],[592,593],[668,700,483,471],"coconut-milk",[702,705,707,709],{"alt":703,"src":704},"Dark brown Sri Lankan chicken curry in a clay pot with curry leaves, pandan and a swirl of coconut milk","\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-1x1.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-4x3.jpg",[712,713,714,715,716,717,612],"kukul mas curry","sri lankan chicken curry","roasted curry powder","coconut milk curry","pandan","rice and curry",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":583,"region":723,"baseServings":478,"prepMinutes":724,"cookMinutes":586,"difficulty":725,"course":726,"diet":727,"mainIngredients":728,"images":730,"keywords":740,"publishedAt":613,"updatedAt":613,"authorSlug":614},"lamprais","Lamprais (Dutch Burgher Banana Leaf Rice Parcel)","Lamprais","ලම්ප්‍රයිස්","Colombo and the Burgher west coast",60,"hard",[590],[],[729,486,668,700],"basmati-rice",[731,734,736,738],{"alt":732,"src":733},"An opened banana leaf parcel of Sri Lankan lamprais with ghee rice, dark meat curry, a fried frikkadel and seeni sambol","\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-1x1.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-4x3.jpg",[719,741,742,743,744,745,612],"sri lankan burgher food","banana leaf rice parcel","seeni sambol","frikkadel","ghee rice",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":583,"region":694,"baseServings":478,"prepMinutes":751,"cookMinutes":585,"difficulty":696,"course":752,"diet":753,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":613,"updatedAt":613,"authorSlug":614},"sri-lankan-dhal-curry","Parippu (Sri Lankan Red Lentil Coconut Curry)","Parippu","පරිප්පු",10,[590],[754,755,592,593,756],"vegetarian","vegan","nut-free",[758,700,483,503],"lentils",[760,763,765,767],{"alt":761,"src":762},"Bowl of creamy golden Sri Lankan red lentil curry topped with fried curry leaves, browned shallots and dried red chiles","\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-1x1.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-4x3.jpg",[770,771,772,715,773,774],"parippu","sri lankan dhal","red lentil curry","tempering","vegan 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fried eggplant fingers pickled with onion wedges and whole green chiles","\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero.jpg",{"alt":841,"src":844},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-16x9.jpg",{"alt":841,"src":846},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-1x1.jpg",{"alt":841,"src":848},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-4x3.jpg",[850,851,852,853,854,612],"wambatu moju","sri lankan eggplant pickle","brinjal moju","sweet sour eggplant","mustard vinegar pickle",{"slug":856,"title":857,"shortTitle":858,"nativeName":859,"countrySlug":583,"region":860,"baseServings":514,"prepMinutes":527,"cookMinutes":861,"restMinutes":834,"difficulty":696,"course":862,"diet":864,"mainIngredients":866,"images":868,"keywords":878,"publishedAt":613,"updatedAt":613,"authorSlug":614},"watalappan","Watalappan (Sri Lankan Coconut Jaggery Custard)","Watalappan","වටලප්පන්","Sri Lankan Malay and Moor 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