A coconut curry spice marinade gives this pork a robust flavour that is perfectly complemented by the cucumber and crispy fried onion salad.
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Heat the oil in a small pan and fry the dry spices from the curry pack for 30 seconds. Pour into a mixing bowl and add 3 tbsp of the curry paste. Add the pork to evenly coat and marinate for 30 minutes.
Meanwhile, heat the remaining curry paste for 1-2 minutes and stir into 100g yogurt with the coriander. Set aside.
Cook the pork on a barbecue or griddle pan for 5-6 minutes, turning once or until the pork is cooked throughout with no pink meat and the juices run clear.
Mix together the cucumber, remaining 150g yogurt, spices and fried onion, and toss into the shredded lettuce. Serve with the pork with the Keralan sauce spooned over or in a bowl.
Typical values per serving when made using specific products in recipe
Energy | 2,820kJ/ 675kcals |
|---|---|
Fat | 38.5g |
Saturated Fat | 17.7g |
Carbohydrates | 26.6g |
Sugars | 18.7g |
Fibre | 5.2g |
Protein | 55.5g |
Salt | 1.9g |
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