Love this dish. Taken from Simon Rimmer on Sunday Brunch. The flavours take you to another level. This cost effective plate of food is so tasty it’s hard to put into words.

Ingredients- 1 kg pork, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp black mustard seeds, 1 tbsp turmeric, 1 tbsp fennel seeds, 5 cardamom pods, 5 cloves, 2 onions diced, 4 garlic cloves sliced, 1 small cinnamon stick, 15 curry leaves, 25mm ginger sliced into matchsticks, 100ml tamarind paste, 200ml coconut milk & 300ml veg stock.

Pan roast your spices for 2/3 minutes until nice and fragrant.

Remove from the heat and grind in a mortar & pestle.

Fry off your diced onions for 5 minutes then add the garlic, cinnamon stick, curry leaves and ginger to flavour the onions.

Add your diced pork and brown off the meat.

Add the tamarind paste, coconut milk and veg stock, cover and simmer for 90 minutes allowed the liquid to reduce and thicken.

Serve with steamed rice.