So, this week we are talking about wonderful Indian cuisine!
Its been almost 17 years since Bee and I travelled to India, such an impressively crazy country. With its culture, hectic manner and of course the food it made for an eye-opening 3 months.
The memories are still fresh from when I was standing outside a Naan shop in Calcutta. They were making fresh Naan bread by the hundreds. They then bagged them in bundles of 10 and sold straight out the door to a long line of eager customers.
However there was another line of people sitting in perfect short lines, this line of people were the ones waitng for the free Naan which came in a single form. It was longer than the paying line. At that moment India showed me its two completely different sides. One side that are wealthy, and another that simply have nothing.
- 2 x 300g pork T-bones
- 4 shallots, thinly sliced
- ¼ pumpkin, cut into wedges and thinly sliced
- 2 cloves garlic, crushed
- 2 Tbsp mild curry powder
- 1 tin chopped tomatoes
- 1 cup vegetable stock
- peel of 1 lemon
- 1 punnet cherry tomatoes
- 1 Tbsp olive oil
- salt
- pepper
Season the pork with salt and BBQ or grill for about 20 minutes. When it is cooked, allow to rest and then slice. While it is cooking, saute the shallots in a little olive oil, then add the pumpkin and garlic. Cook for 1 minute then add the curry powder, chopped tomatoes, stock and lemon peel. Season with salt and pepper. After 5 minutes add the cherry tomatoes and continue to cook until the pumpkin is tender.
Corn salsa
- 2 cups corn kernels, fresh or frozen
- ½ cup chopped fresh coriander
- 1 cup roasted almonds, roughly smashed
- 1 red onion, finely diced
- 1 red chilli, finely diced
- 3 Tbsp avocado oil
- juice of 2 limes
- salt
- freshly ground black pepper
Place all the salsa ingredients in a bowl and mix until combined. Season to taste.
To serve:
Ladle the curry sauce into a big serving dish, then arrange the sliced pork over this. Top with the corn salsa and some extra torn coriander leaves.