Ingredients
2 tablespoons olive oil
½ cinnamon stick
10 cm (4 in) piece of rampe (pandanus leaf)
¼ teaspoon fenugreek seeds
10 curry leaves
1 onion, chopped
5 cm (2 in) piece of lemongrass (white part only), bruised
2 teaspoons crushed garlic
1 teaspoon crushed or grated ginger
1 teaspoon chilli powder
1 tablespoon Roasted Curry Powder
1 teaspoon sweet paprika
¼ teaspoon ground turmeric
2 tablespoons tomato paste
1 cup chopped or canned tomatoes
1 kg (2 lb 3 oz) lean pork, cut into 2 cm (¾ in) cubes
2 cups water
2 teaspoons salt
1½ teaspoons ground black pepper

Paste
1 tablespoon rice
1 tablespoon desiccated (shredded) coconut
½ teaspoon mustard seeds
2 tablespoons white vinegar

Method
To make paste, brown rice in a dry pan over low heat until golden - about 2 minutes. Add coconut and mustard seeds and brown for about 15-20 seconds, tossing continuously so as not to burn. Remove from heat and place in a food processor with vinegar and blend into a paste (this can also be done using a mortar and pestle). Set aside.

Heat the oil in a pan over medium heat. Add the cinnamon, rampe, fenugreek seeds, curry leaves and cook until brown - about 30 seconds. Add the onion, lemongrass, garlic and ginger and sauté for a further 4 minutes. Add the chilli powder, roasted curry powder, sweet paprika, turmeric, tomato paste and tomatoes and cook for another 2 minutes, stirring occasionally.

Add the meat, stir well to mix the spices through and sauté for 3 mintues. Add water, salt and pepper and mix thoroughly. Bring to the boil and cook for 15 minutes then reduce heat and simmer for 30 minutes.

Add coconut-rice paste and cook for a further 6-7 minutes, stirring occasionally, until liquid has reduced. Take care not to burn the dish or the bottom of the pan.