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    HOT AND SPICY

    Apr 15, 2019 7 minutes
    recipes and food production LOUISA HOLST
    styling and crafts HANNES KOEGELENBERG
    photos ED O’RILEY

    PORK TIKKA MASALA

    If you’re looking for a crowd-pleaser next time you’re entertaining, this is it. Your guests will think they are at an Indian restaurant when they tuck into these tender pieces of meat in a rich, creamy curry sauce.

    Serves: 4-6

    Preparation time: 40 minutes, plus marinating time

    Cooking time: about 1 hour

    ♥ 30ml lemon juice
    ♥ 30ml tikka masala paste (see recipe alongside, or buy readymade paste)
    ♥ 10ml sunflower oil
    ♥ 800g pork fillets
    ♥ basmati rice, naan bread or rotis, to serve
    ♥ fresh coriander, to garnish

    SAUCE

    ♥ 30ml sunflower oil
    ♥ 1 large onion, chopped
    ♥ 2 cloves garlic, crushed
    ♥ 15ml grated fresh ginger
    ♥ 45ml tikka masala paste
    ♥ 125ml (half a can) tomato purée
    ♥ 2-4 fresh chillies, split (optional)
    ♥ 2 cinnamon sticks
    ♥ 5ml sugar
    ♥ 250ml cream

    TIP Substitute chicken breasts or beef fillet for the pork, if you prefer.

    Mix the lemon juice, tikka masala paste and sunflower oil together. Rub over the pork fillets. Cover and set aside to marinate for 30 minutes to 2 hours.

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