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.
