Pork Tikka and Fruity Spiced Rice
A community recipe by CobyNot tested or verified by Nigella.com
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Combine rice, spices and salt and set rice cooker to cook. Heat half of the oil in a large saucepan, cook pork on a fairly high heat in batches until browned slightly, set pork aside. Heat remaining oil on medium heat in same pan cook the onion, spice paste and cumin until onion softens. Add the garlic and cook until fragrant. Return pork to pan along with coconut milk and stock, stir. Bring to boil, reduce heat and simmer uncovered for about ten minutes, or until sauce is thickened slightly. Add spinach, and stir in well. When rice is cooked stir through the fruit and almonds. Just before serving stir the light sour cream though the pork mixture. Serve pork along with rice and garnish with coriander leaves.
Combine rice, spices and salt and set rice cooker to cook. Heat half of the oil in a large saucepan, cook pork on a fairly high heat in batches until browned slightly, set pork aside. Heat remaining oil on medium heat in same pan cook the onion, spice paste and cumin until onion softens. Add the garlic and cook until fragrant. Return pork to pan along with coconut milk and stock, stir. Bring to boil, reduce heat and simmer uncovered for about ten minutes, or until sauce is thickened slightly. Add spinach, and stir in well. When rice is cooked stir through the fruit and almonds. Just before serving stir the light sour cream though the pork mixture. Serve pork along with rice and garnish with coriander leaves.
Introduction
A quick to prepare midweek meal. For the rice I use a rice cooker, which requires equal quantity of water to rice. Cook rice in watever method you prefer.
A quick to prepare midweek meal. For the rice I use a rice cooker, which requires equal quantity of water to rice. Cook rice in watever method you prefer.
Ingredients
Serves: 4
Metric
Cups
For the Pork Tikka
- 2 tablespoons olive oil
- 1 kilogram pork fillet
- 1 large onion (200g, thinly sliced)
- 2 cloves garlic (crushed)
- 1 teaspoon ground cumin
- 100 grams tikka masala paste
- 250 millilitres coconut milk (light)
- 250 millilitres chicken stock
- 175 millilitres light sour cream
- 250 grams frozen spinach (thawed and excess moisture removed)
- 125 millilitres fresh coriander (coarsely chopped)
For the Fruity Spiced Rice
- 400 grams basmati rice
- water (see method)
- 1 fresh apricot (chopped - or two pieces of dried apricot, chopped)
- 4 dates
- 1 tablespoon raisins
- 2 tablespoons blanched almonds (toasted and sliced in half lengthways)
- 1 pinch of turmeric
- 1 pinch of cardamom powder
- 1 pinch of ground coriander
- 1 pinch of cumin seeds
- 1 pinch of saffron strands
- salt (to taste)
For the Pork Tikka
- 2 tablespoons olive oil
- 2⅕ pounds pork fillet
- 1 large onion (200g, thinly sliced)
- 2 cloves garlic (crushed)
- 1 teaspoon ground cumin
- 3½ ounces tikka masala paste
- 9 fluid ounces coconut milk (light)
- 9 fluid ounces chicken broth
- 6 fluid ounces light sour cream
- 8⅚ ounces frozen spinach (thawed and excess moisture removed)
- 4 fluid ounces cilantro (coarsely chopped)
For the Fruity Spiced Rice
- 14⅛ ounces basmati rice
- water (see method)
- 1 fresh apricot (chopped - or two pieces of dried apricot, chopped)
- 4 dates
- 1 tablespoon raisins
- 2 tablespoons skinned almonds (toasted and sliced in half lengthways)
- 1 pinch of turmeric
- 1 pinch of cardamom powder
- 1 pinch of ground coriander
- 1 pinch of cumin seeds
- 1 pinch of saffron strands
- salt (to taste)
Method
Pork Tikka and Fruity Spiced Rice is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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