Ingredients
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4 Pork chop
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3 tablespoons Sunflower oil
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1/2 Onionroughly chopped
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3 Plum tomatoeshalfed
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5 dried Kashmiri chilliesleave the seeds in
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1 1/2 tablespoon Tamarind paste
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1/2 teaspoon Cayenne pepper
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Saltto taste
Directions
I’m making the most of it and enjoying it while I can! That’s the sunshine I’m referring to:) Summer at the moment in England isn’t quite what it should be; though I always say nothing perks up the weekend like a bit of bbq food, beers and lots of delicious salads to accompany the meats and veg.
Steps
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1
Done
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Soak the dried Kashmiri chillies in warm water for 15 minutes. In a frying pan heat 1 tbsp of the vegetable oil, add the onion, tomatoes and garlic cloves. Roast on a low to medium flame for 5-7 minutes until the edges of the onion and garlic are slightly brown and the tomatoes are charred. Leave to cool. Drain the soaked chillies setting aside couple of tablespoons of the soaking liquid. |
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2
Done
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In a blender add the drained Kashmiri chillies, onion, tomatoes and garlic cloves along with the remaining oil. Blend to a thick paste. Tip the mix into a bowl and add the soaking liquid along with the cumin powder, tamarind paste, cayenne pepper and salt. Mix well and add the pork chops to the marinade. Cover and leave to marinate overnight or for 5-6 hours. |
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3
Done
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Preheat the oven to 200c/ gas mark 6 and place the chops on a wire rack cooking them for 10-12 minutes depending on the thickness. Turn them over half way through and brush with more marinade. These can also be cooked on a barbecue for about 5 minutes on each side. |
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4
Done
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Serve with grilled flat bread or chapattis, red onion & rocket salad topped with lemon. |
