2tsp coriander seeds
½tsp cumin seeds
1tbsp olive oil
1 onion, halved and sliced
small piece of ginger, finely grated
2 cloves garlic, crushed
½tsp turmeric
165ml tin coconut milk
1tsp tamarind paste
2 green chillies, finely sliced
300g pork shoulder steaks, cut into chunks
handful of coriander leaves
steamed rice to serve
1. Toast the seeds then grind in a pestle & mortar or spice grinder.
2. Heat a little oil in a pan and cook the onion with abig pinch of salt until soft and golden. Add the ginger, garlic, turmeric and ground spices and fry for 1 minutes. Add the pork and cook for 5 mins.
3. Add the coconut milk, tamarind and green chillies, cover and simmer for 45 minutes or until teh pork is tender. Scatter over the coriander and serve with rice.
Nutrition per serving: 383 kcals, protein 34.2g, carbs 10.3g, fat 23.6 g, sat fat 14.8g, fibre 2g, salt 0.5g
(Olive Magazine - October 2013)
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