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
For the marinade
- 5 tbsp tamarind and date chutney (store-bought)
- 1 rounded tsp caster sugar
- 15g (½oz) root ginger, peeled weight, grated
- 3-4 garlic cloves, grated
- 1 tbsp vegetable oil
- salt and ground black pepper
For the dish
- 1 large tenderloin of pork, cut into ¾-1cm slices on the diagonal
- 200g (7oz) rice noodles
- small handful of coriander leaves
- For the coconut broth
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 16-18 fresh curry leaves
- 1 large onion, sliced
- 1 small red pepper, finely sliced
- 25g (1oz) root ginger, peeled weight, cut into julienne
- 4 fat garlic cloves, chopped
- 1 small red chilli, finely sliced
- 400ml (14fl oz) coconut milk
- 400ml (14fl oz) chicken stock
- 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.