Recipe adapted from 30-Minute Indian by Sunil Vijayakar


  • 1 onion, roughly chopped
  • 6 fresh green chillies, deseeded and chopped
  • 6 garlic cloves, chopped
  • 2 tsp grated fresh root ginger
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • large bunch of fresh coriander leaves, roughly chopped
  • 150 ml water
  • 2 tbsp vegetable oil (I used sunflower oil)
  • 400g boneless shoulder of pork fillet (or boneless skinless chicken thighs), cut into strips
  • 250 ml pork (or chicken) stock
  • 4 medium-sized potatoes, peeled and quartered – optional
  • 1/2 – 1 tbsp chilli powder or flakes, optional – for added spiciness
  • seasalt & pepper, to taste



    Serves 4/td>
    Prep time ±15 mins
    Cook time ±15 mins
    Total time ±30 mins
total time


  1. Blend onion, chillies, garlic, ginger, ground coriander, cumin, fresh coriander and water (I put in oil instead of water) to a fairly smooth paste. Set aside.
  2. Heat oil in a large non-stick frying pan and add blended paste.
  3. Fry, stirring constantly, for 2 mins and then add pork.
  4. Fry, stirring, for abt 2 mins and then add stock.
  5. Mix well, cover and cook gently for 10-12 mins or till pork is tender and cooked. (I added quartered potatoes 5 mins before masala’s ready. We like to have potatoes in our curries.)
  6. Season with salt and pepper and serve hot.

We had it with aubergine & cabbage stirfry, semi-hardboiled eggs and roti paratha.. It wasn’t spicy at all and it would also go well with rice.. We had a delish and fullfilling dinner.. 🙂


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