A rich, dark, and intensely spiced pork curry, distinct from other curries by the use of roasted coconut and a complex blend of spices (black pepper, cumin, coriander, fenugreek, chili). The roasted coconut gives it its characteristic dark color and deep, earthy flavor. The pork is slow-cooked until tender in a thick, unctuous gravy.

Key ingredients

Pork (fatty cuts preferred), roasted coconut, coconut milk, curry powder (roasted), black pepper, chili powder, cinnamon, cardamom, cloves, fenugreek, curry leaves, rampe, garlic, ginger, onions, cooking oil.

If you order it anyway

Crucially, ask to omit any potatoes or other starchy vegetables (e.g., pumpkin). Confirm no added sugar. Request extra fat/ghee if aiming for higher fat content.

If you order it anyway, say this (Sinhala)

කළු පොල් බදුනට අල, වට්ටක්කා වගේ පිෂ්ඨය සහිත එළවළු දාන්න එපා. සීනි දාන්නත් එපා. තෙල්/ඝී ටිකක් වැඩියෙන් දෙන්න පුළුවන්ද?

For the Kalu Pol Badun, please make sure there are no potatoes or starchy vegetables, and no added sugar. Can I have extra fat or ghee?

Watch out for

Potatoes are very common in this dish in restaurant settings. Hidden sugar to balance the rich spices. Roasted coconut adds some carbs, but is essential for the dish's flavor and contributes significant fat.

Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.