Pork madras with peshwari naan and mango yogurt
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Easy
- April 2014

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Serves 2
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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
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.
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delicious. tips
Next time mix minced pork and a little garam masala into the dough, roll out, then bake at 200°C/fan180°C/gas 6 until cooked.
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