Susantha's Black Pork Curry

Name: Susantha's Black Pork Curry
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: Asian, Indian
Ingredients: 50g coriander seeds; 25g cumin; 5g fennel; ½ cinnamon stick, broken up; 2 cardamom pods; 3 cloves; 100ml vegetable oil; 4-5 big onions (approx. 400g), thinly sliced; 1½ whole bulbs of garlic, thinly sliced; 4 stalks lemongrass, trimmed and bruised; 3 red chillies, finely sliced; 10 stalks curry leaves; 1 pandan leaf, cut into 1cm strips; 1 cinnamon stick; 1-3 tbsp chilli powder (depending on your spice tolerance); ½ tsp ground turmeric; 4 tbsp Sri Lankan unroasted curry powder*; 5 tbsp black pork curry powder; 1.5 kg pork with some fat through it (use a mix of belly and shoulder, or roasting pork) – roughly cut into 1.5cm cubes; ½ cup (125ml) water; ½ cup (125ml) tamarind water (mix 40g tamarind + 150ml water, allow to sit then squeeze and use only the liquid)