Categories: Indian

Ingredients

• 4 pork chops
• 3 tbsp vegetable oil
• 1/2 medium white onion peeled and roughly chopped
• 3 plum tomatoes halved
• 5 dried Kashmiri chillies leave the seeds in
• 5 cloves garlic peeled
• 1/2 tsp cumin powder
• 1 1/2 tbsp tamarind paste
• 1/2 tsp cayenne pepper (optional)
• Salt to taste

Directions

1. Soak the dried Kashmiri chillies in warm water for 15 minutes. In a frying pan heat 1 tbsp of the vegetable oil, add the onion, tomatoes and garlic cloves. Roast on a low to medium flame for 5-7 minutes until the edges of the onion and garlic are slightly brown and the tomatoes are charred. Leave to cool. Drain the soaked chillies setting aside couple of tablespoons of the soaking liquid.

2. In a blender add the drained Kashmiri chillies, onion, tomatoes and garlic cloves along with the remaining oil. Blend to a thick paste. Tip the mix into a bowl and add the soaking liquid along with the cumin powder, tamarind paste, cayenne pepper and salt. Mix well and add the pork chops to the marinade. Cover and leave to marinate overnight or for 5-6 hours.

3. Preheat the oven to 200c/ gas mark 6 and place the chops on a wire rack cooking them for 10-12 minutes depending on the thickness. Turn them over half way through and brush with more marinade. These can also be cooked on a barbecue for about 5 minutes on each side.

4. rve with grilled flat bread or chapattis, red onion & rocket salad topped with lemon.5.Chilli-Tamarind-pork-chops-31

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