Pork Tikka Skewers with Masala Sauce
Serves 4
Ingredients
500g Specially Selected Pork fillet
1 x pack 3 mixed peppers
2 x small red onions
1 small brown onion
20ml rapeseed oil
2 x cloves garlic
1 x tsp ground ginger
1 x tsp ground cumin
1 x tsp chilli powder
3 x tsp curry powder
Juice x 2 lemons
400ml coconut milk
35g ground almonds
20g tomato puree
10g fresh coriander
4 x metal or wooden kebab sticks
Cooking Method
- Cut the pork fillet in half lengthways – and cut into chunks
- Place the chunks into a bowl with one teaspoon curry powder and the juice of one lemon and mix well
- Leave to marinate while you make the masala sauce
- Chop the red pepper finely – discarding any pith or seeds
- Peel and finely chop the onion
- Peel and mince the garlic
- In a wok, fry the chopped pepper, onion and garlic for two minutes on a low heat.
- Add the rest of the curry powder, cumin, chilli and ginger
- Cook for another minute, stirring as you cook
- Add the coconut milk, lemon juice and tomato puree
- Bring to the boil and simmer for 5 minutes
- Add the ground almonds and stir well
- Put to one side while you make the Pork Tikka Skewers
- Peel the red onions – cut into chunks
- Cut the peppers into chunks, discarding any pith and seeds
- Thread the Pork chunks, onion and peppers onto the skewers
- Turn the grill to high and cook the skewers for about 15 minutes – turning as you cook
- Serve alongside the masala sauce, naan breads, rice, chutneys and pickles
