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Made with lean and quick-to-cook pork fillet (also called tenderloin), this curry can be on the table in less than an hour – perfect for a mid-week family meal. You can choose the curry paste to suit everyone’s taste – if your family love hot curries then pick a Madras or vindaloo but for a less spicy flavour go for a korma or balti paste. Serve the curry with plain boiled rice and warmed naan bread or piled onto warmed chapattis and topped with cucumber raiti.
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
This recipe works well with chicken too. Use 8 boneless, skinned chicken thigh portions or 4 large skinned chicken fillets instead of the pork.
- 1tbsp sunflower oil
- 1 large onion, peeled and chopped
- 1tsp grated root ginger
- 2 garlic cloves, peeled and crushed
- 2tbsp curry paste
- 900g pork fillet, cubed
- 400g can chopped tomatoes
- 150ml pork or vegetable stock
- Squeeze of lime or lemon juice
- Salt and freshly ground black pepper
- Coriander leaves, to garnish
- Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2-3 mins, until no longer pink.
- Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20-25 mins until the pork is tender and cooked through, stirring occasionally.
- Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.
By Nichola Palmer
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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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