15 ml (1 tbsp) oil
4 pork steaks (or equivalent amount of fillet)
pinch chilli powder
300 g (10 oz) canned tomatoes
10 g (2 tsp) cornflour
15 ml (1 tbsp) water
150 ml (1/4 pt) yoghurt
salt
4 pork steaks (or equivalent amount of fillet)
pinch chilli powder
300 g (10 oz) canned tomatoes
10 g (2 tsp) cornflour
15 ml (1 tbsp) water
150 ml (1/4 pt) yoghurt
salt
method
1. Heat the oil, add the pork and lightly brown it. Drain off excess fat.
2. Sprinkle over the chilli powder and stir it around.
3. Add the tomatoes and bring the liquid to the boil, breaking up the tomatoes a little.
4. Mix the cornflour with the water to a smooth paste and add to the pan.
5. Stir until the sauce has thickened. Add the yoghurt and mix it in well. Season with salt.
6. Bake at 180°C (350°F) Gas 4 for 1 hour.
7. Serve with rice or noodles. You may prefer more or less chilli powder.
2. Sprinkle over the chilli powder and stir it around.
3. Add the tomatoes and bring the liquid to the boil, breaking up the tomatoes a little.
4. Mix the cornflour with the water to a smooth paste and add to the pan.
5. Stir until the sauce has thickened. Add the yoghurt and mix it in well. Season with salt.
6. Bake at 180°C (350°F) Gas 4 for 1 hour.
7. Serve with rice or noodles. You may prefer more or less chilli powder.
serving amount
serves 4
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