Pork Curry in Aromatic Broth from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcont

Ingredients

• 1¾ cups water
• 1 teaspoon salt
• 1 teaspoon Fragrant Sri Lankan Spice Powder (optional; headnote)
• 1 tablespoon minced garlic or garlic mashed to a paste
• ½ cup finely chopped shallots
• 1 tablespoon raw sesame oil or vegetable oil
• ¼ cup very hot water
• 1 tablespoon tamarind pulp
• 1 pound boneless pork butt or shoulder, cut into ½-inch cubes (see Note)
• 10 to 12 fresh or frozen curry leaves
• 1 teaspoon minced lemongrass
• 2 green cayenne chiles, finely chopped
• 1 tablespoon minced ginger or ginger mashed to a paste