Buttery Pork Curry with Indian Flatbread

Prep Time


Cook Time


Total Time





  • 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.


  • 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 the curry in a bowl with a dollop of yoghurt and a side of paratha, roti or your favourite Indian flatbread.


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