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Pork madras with peshwari naan and mango yogurt

Name: Pork madras with peshwari naan and mango yogurt
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 275g pot Cook With M&S Peshwari Naan Dough, or similar; ½ tsp Cook With M&S House Blend Roasted Garam Masala, or similar; 350g jar M&S Hot Madras Sauce, or similar; You’ll also need; Flour to dust; Vegetable oil to grease; 100g natural yogurt; 1 tbsp mango chutney; 3-4 British free-range pork loin steaks; 2 tbsp toasted flaked almonds; Handful coriander leaves

Published: 31 Mar 14
Updated: 18 Mar 24

Make the best of clever time-saving ingredients with this quick and easy pork madras curry recipe.

Easy
April 2014

Test kitchen approved

Serves 2
Hands-on time 30 min

Make the best of clever time-saving ingredients with this quick and easy pork madras curry recipe.

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Ingredients

275g pot Cook With M&S Peshwari Naan Dough, or similar
½ tsp Cook With M&S House Blend Roasted Garam Masala, or similar
350g jar M&S Hot Madras Sauce, or similar

You’ll also need

Flour to dust
Vegetable oil to grease
100g natural yogurt
1 tbsp mango chutney
3-4 British free-range pork loin steaks
2 tbsp toasted flaked almonds
Handful coriander leaves

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Method

Knead the naan dough for a few minutes on a lightly floured work surface until combined and soft (we kneaded in a pinch of salt, too). Transfer to a lightly oiled bowl and cover loosely with oiled cling film, then rest for 30 minutes in a warm place.
Meanwhile, put the yogurt in a small bowl and loosely stir through the mango chutney and garam masala. Season well, then set aside.
Quarter of an hour before you’re ready to eat, pour the madras sauce into a medium pan, then simmer for 15 minutes over a medium heat until reduced slightly. Meanwhile, chop the pork into chunks, then add to the sauce for the last 7 minutes of cooking (add a splash of water to loosen if needed).

Meanwhile, turn out the risen dough onto a lightly floured work surface, then roll and shape into an oval about 1cm thick. Brush the top with oil. Heat a frying pan over a medium heat. Put the dough in the pan, oiled side up, and fry for 6-10 minutes, turning halfway through.
Divide the pork curry between serving bowls, then scatter with the flaked almonds and coriander leaves. Serve with the mango yogurt and steamed basmati rice, if you like.