Butter pork




125ml (½c) full-cream

plain yoghurt

15ml (1T) lemon juice

5ml (1t) turmeric powder

10ml (2t) garam masala

2,5ml (½t) chilli powder

5ml (1t) ground cumin

15ml (1T) fresh ginger,


2 garlic cloves, crushed

750g pork fillets, cut into

bite-size pieces


30ml (2T) butter OR

15ml (1T) vegetable oil

250ml (1c) tomato puree

250ml (1c) coconut milk

15ml (1T) sugar

1ml (¼) salt

2 medium carrots, sliced

250ml (1c) peas

To serve

fresh coriander (optional)

white rice, basmati rice OR naan bread


  • Marinade Mix all the ingredients in a bowl. Cover and refrigerate for 2 hours.


  • Heat the butter or oil over high heat in a large frying pan. Place the marinaded pork in the pan. Cook for 5 minutes or until the pork is white all over. It won’t brown.
  • Add the puree, coconut milk, sugar, salt and carrots. Turn the heat down to low and simmer for 20 minutes. Season if necessary. Add the peas about 5 minutes before the butter
  • pork is done.
  • To serve Garnish with coriander (if using) and serve with the rice or naan bread.
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