Ingredients

• 2 tblsp your favourite curry powder
• 1 tsp each minced ginger
• 1 tsp each minced garlic
• 2-3 tblsp oil
• 1 fillet of pork
• 1 grated carrot
• 1 grated courgette
• 1 onion, diced
• 3 cups cooked long grain rice
• 1 cup frozen peas
• 2 tblsp chopped fresh coriander

Method

1. Mix together curry powder with ginger and garlic and about 2-3 tblsp oil. Take pork and cut into thin slices and place in bag with the spice mixture. Massage to coat all the pork pieces.
2. In a hot pan quickly cook the pork pieces in a dash oil so they are well-browned and just cooked. Keep warm. Add a touch more oil to the pan and stir fry carrot,courgette and onion until lightly cooked.
3. Stir in rice and frozen peas and toss quickly to heat through. Add in the pork and coriander and when all hot and tasty, serve with your favourite Indian-style chutneys and breads.

Cooks Tips

- In place of pork use two chicken breasts or 2 boneless lamb loin. On the Side: During mid-week meal madness, serve this dish with easy accompaniments such as bought mango chutney, a mix of toasted cashews and raisins and cucumber sliced and mixed with yoghurt and chopped mint. - The easiest way to cook long-grain rice is to cook it in plenty of boiling salted water. I usually work on 8 cups minimum of water for 1-2 cups of rice. - Vary the flavour of this pilaf by using plain, jasmine or basmati rice