Karan Gokani served up a tasty Sri Lankan style black pork curry with hoppers (pancakes) on Saturday Kitchen.

The ingredients for the roasted curry powder are: 25 green cardamom seeds, 5g cloves, 50g cinnamon sticks or broken pieces, 50g basmati rice, 150g coriander seeds, 75g cumin seeds, 50g fennel seeds, 10g fenugreek seeds, 15g black peppercorns, 25g curry leaves and 15g pandan leaves.

For the hoppers: 600g uncooked short-grain white rice, plus 60g boiled and chilled short-grain white rice, 115ml coconut milk, 75g fresh coconut, grated, 1 tsp fast-action dried yeast, 2 tsp sugar and 1 tsp sea salt.

For the black pork curry: 500g pork belly, skin off, fat trimmed to no more than 1cm and cut into 5cm pieces, 1¼ tbsp chilli powder, 1 tsp coarsely ground black pepper, plus extra for seasoning, 1½ tsp salt, plus extra for seasoning, 2 tbsp vegetable oil, 5cm cinnamon stick, 5 green cardamom pods, 4 cloves, 8–12 curry leaves, 5cm piece pandan leaf, 5cm piece lemongrass, 2 tbsp, fried onion, 1 tbsp minced garlic, 1 tbsp minced fresh root ginger, 2 tbsp roasted curry powder (see above), 2 green chilies, halved lengthways, 250ml chicken stock, 50ml coconut milk, 2 tbsp tamarind and toasted ground rice.

See recipes by Karan in the book titled: Hoppers: The Cookbook from the Cult London Restaurant: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond available from Amazon now.