step by step guide to make super quick homemade Tossed pork curry with cucumber, pappadums & chutney

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tossed pork curry with cucumber, pappadums & chutney. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tossed pork curry with cucumber, pappadums & chutney is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tossed pork curry with cucumber, pappadums & chutney is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 30g pkt Indian Barbecue Marinade Spice Blend
  • 1/4 cup water
  • 850g boneless round pork roast, cut in 2.5cm pieces
  • 12 pappadums
  • 2 Lebanese cucumbers
  • 125mls (1/2 cup) Lite sour cream
  • 1/4 cup roughly chopped fresh mint
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon ground cloves
  • 2 tablespoons vegetable oil
  • 1 lemon, juiced
  • 1/4 cup finely chopped fresh coriander
  • Mango chutney, to serve

Method

  • Step 1
    Combine the spice blend with the water in a large bowl and mix well. Add the pork, toss to coat and set aside for 10 minutes.
  • Step 2
    Meanwhile, cook pappadums to packet directions (see microwave tip). Halve cucumbers lengthwise and cut into thick slices. Combine sour cream, mint, sugar and cloves in a bowl. Fold in cucumber. Set aside.
  • Step 3
    Heat vegetable oil in a large heavy-based frying pan over high heat. Add pork with the marinade and cook, tossing frequently, for 6-8 minutes or until pork is cooked through. (You may need to do this in 2 batches.)
  • Step 4
    Add lemon juice and coriander. Toss to combine. Serve with cucumber, pappadums and chutney

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