Curried Pork Fillets with Turmeric Potatoes

Pan fried curried pork fillets with turmeric potatoes, chickpeas and spicy sauce

Pork is probably not a meat we often find in the average restaurant or supermarket curry. Why that should be the case, I'm really not sure but the truth is it works very well in almost any type of curried dish. This incredibly simple recipe sees the pork fillets dry marinated in curry powder before being fried in the normal way.

Curry powder is scattered over pork fillets

Ingredients per Person

2 pork fillets
1 tablespoon medium strength (or as desired) curry powder
Vegetable oil for frying
3 tablespoons plain yoghurt
1 tablespoon tomato ketchup
1 teaspoon medium chilli powder
1 teaspoon mint sauce
4 or 5 medium to large baby potatoes
1 teaspoon powdered turmeric
Salt and pepper
1 ounce (1/4 stick) butter
1 tablespoon freshly chopped coriander leaf (cilantro), plus extra to garnish
8 ounce can chickpeas in water
1 garlic clove

Combining spicy sauce ingredients

Directions

Scatter the curry powder on a dinner plate and pat the pork fillets in it on both sides to ensure even coating. Cover and leave for an hour to dry marinate.

Spicy tomato and mint sauce

Put the yoghurt, ketchup, chilli powder and mint sauce in to a bowl. Stir well, cover with plastic wrap and refrigerate until required.

Boiling potatoes in turmeric water

Wash the potatoes but don't peel them and cut them in half. Add them to a pot with the turmeric powder and some salt. Pour in enough cold water to ensure the potatoes are comfortably covered and bring to a simmer for twenty minutes or until the potatoes are just softened.

Frying curried pork fillets

When the potatoes are on to cook, pour a couple of tablespoons of vegetable oil in to a small frying pan and bring it up to a medium heat. Season the pork fillets further with some salt and pepper and fry over a low to medium heat for ten minutes each side or until done. Push the pan to a cool part of your stove and leave the fillets to rest while the remaining preparation is completed.

Butter and coriander is added to turmeric potatoes

Drain the potatoes through a colander or sieve and return them to the empty pot. Add the butter and half the tablespoon of coriander. Gently swirl the pot to evenly coat.

Garlic and coriander leaf are added to chickpeas

Drain the chickpeas through a sieve and rinse under running cold water. Add them to a pot of boiling water for two minutes before draining again. Return them to the empty pot and add the second half tablespoon of coriander. Peel the garlic clove and grate it in to the pot before stirring carefully but well.

Curried pork fillets, turmeric potatoes and chickpeas

Lay the pork fillets on a serving plate before adding the potatoes and chickpeas. Spoon the sauce over the pork and garnish with the last of the coriander to serve.

Spicy sauce is spooned over curried pork fillets