Anjums Spice Stories

RECIPE: Pork, Noodles And Coconut Broth

The busy chef, who’s earned the title of being India’s Nigella Lawson, comes to our screens in a 12-part show  ‘Anjum’s Australian Spice Stories’, which airs on BBC Lifestyle on Tuesday night at 9PM.

Download the recipe by AnjumSpiceStories_Episode_3

This dish shows how Indian regional food is more varied than people first think. Instead of a heavy, spicy curry, here is a coconut broth that’s full of Indian flavours. You can make the broth and marinate the pork the day before.

Cooking time: 40 minutes | Serves four

Anjums Spice Stories


For the marinade

  1. 5 tbsp tamarind and date chutney (store-bought)
  2. 1 rounded tsp caster sugar
  3. 15g (½oz) root ginger, peeled weight, grated
  4. 3-4 garlic cloves, grated
  5. 1 tbsp vegetable oil
  6. salt and ground black pepper

For the dish

  1. 1 large tenderloin of pork, cut into ¾-1cm slices on the diagonal
  2. 200g (7oz) rice noodles
  3. small handful of coriander leaves
  4. For the coconut broth
  5. 3 tbsp vegetable oil
  6. 1 tsp mustard seeds
  7. 16-18 fresh curry leaves
  8. 1 large onion, sliced
  9. 1 small red pepper, finely sliced
  10. 25g (1oz) root ginger, peeled weight, cut into julienne
  11. 4 fat garlic cloves, chopped
  12. 1 small red chilli, finely sliced
  13. 400ml (14fl oz) coconut milk
  14. 400ml (14fl oz) chicken stock
  15. 1 tsp garam masala

Leave the bamboo skewers to soak in water for at least 30 minutes.

Stir together the marinade ingredients, adding 1 tsp of salt, until the sugar dissolves. Place the pork slices into a shallow dish. Add the marinade, turn to coat and leave to marinate.

Heat the oil for the broth in a large non-stick saucepan. Add the mustard seeds and, once the popping subsides, add the curry leaves, onion, pepper and some seasoning and cook on a medium-high flame until soft. Add the ginger and garlic and cook for one minute, stirring often and adding a splash of water if the garlic sticks. Add the chilli, coconut milk, stock and garam masala, bring to a boil, then reduce the heat and simmer for 10 minutes. Taste and adjust the salt, adding the fresh black pepper to taste.

While the broth simmers, preheat the grill and place a grill rack on the upper shelf. Thread the pork on to the drained skewers so that the slices lie flat, and grill for two or three minutes each side.

Meanwhile, cook the noodles according to the packet instructions and place straight into warmed bowls. Spoon over the broth, top with the coriander and the pork skewers and serve.

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About Naufal Khan

Naufal Khan was the Publisher at ADISHAKTI MEDIA and the editor-in-chief of the South African Indian news service Indian Spice. Khan was former Sunday Times journalist and also an occult fiction and non-fiction writer with several published titles.

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