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