The heart of this meal is a loin of pork marinated in yogurt and tandoori paste for 12 hours, then baked at 180c until cooked. (hint, place it on an oven rack)
Spinach and Tomato Side
1tsp cumin seed
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp chilli powder
1tsp Gar-am masala
Fry until fragrant in vegetable oil
Add 1 tin of diced tomatoes
When cooked through add 500gms baby spinach leaves cook until just wilted.
Serve with a range of pre made pickles and condiments
Also added was a dhal dish bought at the supermarket
Serve on rice with fresh yogurt.
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