Colombo
easy
105 mins
105 mins
Ingredients
- 200 g Coconut flake
- 1 kg Pork (i.e. upper rump)
- 3 Onions
- 3 Garlic cloves
- 2 red chillies
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 2 TABLESPOONS Curry
- 2 yellow zucchini (alternatively green)
- 2 Papayas
- 1 big mango
- 2-3 TABLESPOONS Lime juice
- 7-10 Tbsp Mint leaves and lime
Directions
- 1
Add 3/4 litres of boiling water to the grated coconut and leave to stand for 10 minutes. Puree with a cutting stick and press through a cloth. Wash the meat, dab dry and cut into cubes.
- 2
Onions peel and cut into slices. Peel the garlic and press it through a garlic press. Cut the chillies lengthwise, remove seeds and chop finely. Fry the meat in hot oil. Add onions and garlic.
- 3
Season with salt and chili. Sprinkle curry over it and briefly sauté. Deglaze with the coconut milk, fill into an ovenproof dish and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes.
- 4
In the meantime clean, wash and slice the zucchini. Peel and halve papaya, remove seeds with a spoon and cut flesh into small pieces. Cut mango in half along the stone, peel and dice.
- 5
Put the zucchini, papayas, mango and 1/4 litre of water into the casserole 15 minutes before the end of the cooking time and add to the cooking. Season to taste with salt and lime juice. Serve garnished with mint leaves and lime.
- 6
It goes well with rice.
More Delicious Recipes
