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This exotic recipe is a delicious blend of Indian and Portuguese cuisine, and combines several of my favorite foods, including ginger, mint, coconut, cashew nuts and orange juice. I think this recipe would also work well with boneless chicken thighs. Please note that the tablespoons in this recipe measure 20ml (one America tablespoon plus one tespoon).
- 5 cm piece gingerroot, peeled and finely sliced
- 1 medium-hot red chile, de-seeded and finely chopped
- 1 onion, chopped
- 4 garlic cloves, crushed
- 1 teaspoon garam masala
- 6 tablespoons fresh lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons brown sugar or 2 tablespoons palm sugar or 2 tablespoons jaggery
- 30 g fresh mint
- 4 -6 tender pork chops
- 2 tablespoons olive oil
- 150 ml fresh orange juice
- 4 tablespoons thick coconut milk or 4 tablespoons cream
- 4 tablespoons thick yogurt
- 3 -5 sprigs mint, extra, to garnish
For Cashew Rice
- 200 g basmati rice
- 450 ml boiling meat stock or 450 ml chicken stock
- 125 g roasted salted cashews
- Blend the ginger, chilli, onion, garlic, garam masala, lemon juice, turmeric, salt, sugar and half of the mint in a blender or food processor, to a thick puree.
- Reserve half, and pour the remainder over the pork.
- Mix well to ensure all the pork is coated, and set aside to marinate.
- Meanwhile, prepare the rice by placing it in a pan with the boiling stock.
- Bring to the boil again, reduce heat to a simmer, cover and cook undisturbed for 12-15 minutes until the liquid is absorbed and the rice is tender.
- Set the rice aside and keep warm.
- Heat the oil in a skillet and cook the marinated pork 3-4 minutes on each side.
- Add the orange juice, cover, and cook on a gentle simmer for another 3-4 minutes.
- Add the coconut milk and yoghurt, stir to combine, and simmer a few more minutes until creamy.
- Place the cashew nuts, 2 tablespoons yoghurt and the other half of the reserved mint in a food processor and blend to a creamy paste.
- Immediately add this to the rice, along with the reserved marinade.
- Mix the rice mixture well - if it is a bit 'stiff', add a little more yoghurt or coconut milk, then heat through gently.
- Serve the pork with its sauce over the cashew rice and garnish with the extra sprigs of mint, and a dollop of yoghurt if desired.