Kalu pol means ‘black coconut’ and refers to the dark toasted coconut, rice and spice powder which not only gives this Sri Lankan curry its characteristic deep flavour but also helps to create a gloriously rich, thick sauce.

• 600g diced pork
• 1 red onion - thinly sliced
• Fresh ginger - finely chopped to make 1 tbsp
• 3 cloves of garlic - roughly chopped
• 1 lemongrass stalk - bashed with a rolling pin then cut into 3cm lengths
• 1 lime
• 2 tbsp white rice (any type)
• 2 tbsp desiccated coconut