Serve the curry in a bowl with a dollop of yoghurt and a side of paratha, roti or your favourite Indian flatbread.
Buttery Pork Curry with Indian Flatbread
Ingredients
- 500 g Eskort Pork Neck Steaks, cut into strips
- 1 onion, chopped
- 2 garlic cloves, chopped
- 60 ml (¼ cup) ginger, grated
- 45 ml (3 tbsp) masala
- 410 g tin tomato puree
- 500 ml (2 cups) water
- 250 ml (1 cup) cream
- 60 ml (¼ cup) olive oil
- 60 ml (¼ cup) ghee
- 5 ml (1 tsp) salt and pepper
- 250 ml (1 cup) double thick yoghurt
- Allergens:
- This recipe contains dairy (lactose).
- Substitutions:
- Cream (lactose): Use coconut cream.
- Double Thick Yoghurt (lactose): Use plain vegan yoghurt.
Method
- In a pot set over medium heat, add oil and ghee.
- Stir in onions, garlic and ginger and fry over low heat for 10 minutes.
- Add the pork neck strips and masala spice, and fry for a further 5 minutes.
- Pour in the water and tomato puree, and allow to simmer for 10 minutes.
- Before serving, stir in the cream and season with salt and pepper.
Serve
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
