The original recipe came from a book called India’s 500 Best Recipes by Hussain, Fernandez, Baljekar & Kanani. It has been modified slightly. I have taken a recipe used for chicken and replaced the chicken with pork, for something different!
Hints & Tips
- Given this recipe was originally for chicken, you can substitute the pork fillet for chicken.
- GF, DF, SF.
- Category: Dairy Free, Gluten Free, Main Course, Pork, Sugar Free
Ingredients
- 4 tablespoons Olive Oil
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Onion Seeds
- 4 Onions, Finely DIced
- 1 tablespoon Garlic, Crushed
- 1 tablespoon Grated Ginger
- 2 tablespoons Ground Coriander
- 2 tablespoons Chilli Powder
- 1 tablespoon Salt
- 2 x 400g Tins Tomato
- 4 tablespoons Lemon Juice
- 1 kilogram Pork Fillet, Cubed
- 1 Red Pepper, Seeded and Cut into Chunks
- 1 Green Pepper, Seeded and Cut into Chunks
- 6 tablespoons Fresh Coriander
- 10 Fresh Green Chillies, Chopped
Instructions
- In a large pan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker.
- Add the onion, garlic and ginger and cook until the onion turns golden brown.
- In a bowl, mix together the coriander, chilli powder, salt, canned tomatoes and lemon juice, stir well.
- Add to the pan and stir fry on a medium heat for 5 minutes.
- Add the pork and stir fry for 10 minutes.
- Add the coriander, green chilli and the red and green pepper chunks. Lower the heat, cover the pan and simmer for about 10-15 minutes until the pork is cooked.
- Serve hot.
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