Name: Pan-fried pork scotch fillet with spicy coconut masala and lychees
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram pork scotch fillet steaks; 1 tablespoon olive oil; 6 whole cardamom pods; 1 tablespoon butter; 1 tiny dried bird’s eye chilli, crushed or a pinch chilli flakes; 1 teaspoon cumin seeds; 1/8 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1/4 teaspoon chilli powder; 1 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoon golden raisins; 2 tablespoon desiccated coconut; 1/2 cup coconut cream; 3 tablespoon water, if required; 4 cup picked-over watercress shoots; 550 gram can of lychees, drained and quartered

Ingredients

500 gram pork scotch fillet steaks

1 tablespoon olive oil

6 whole cardamom pods

1 tablespoon butter

1 tiny dried bird’s eye chilli, crushed or a pinch chilli flakes

1 teaspoon cumin seeds

1/8 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon garam masala

1/4 teaspoon chilli powder

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoon golden raisins

2 tablespoon desiccated coconut

1/2 cup coconut cream

3 tablespoon water, if required

4 cup picked-over watercress shoots

550 gram can of lychees, drained and quartered

Method

1.Put pork steaks in a shallow dish with the oil, turn them to coat in oil then leave for 15 minutes or so to come to room temperature.

2.Crush cardamom pods and extract the seeds (discard the pods). Prepare remaining ingredients.

3.Heat a grill pan or heavy-based frying pan over high heat until it is just starting to haze. Turn steaks in the oil, then add to pan and lower heat to medium. Cook for 3 minutes on each side. The steaks should be nicely browned.

4.Turn heat to low, turn steaks again and cook for 1 minute more, or until done to your liking. The method described here produces beautifully pink, juicy meat (it’s totally safe to eat pork when it is pink and juicy). Remember the steaks will continue to cook with residual heat as they stand.

5.Transfer to a plate, season well with salt and leave to cool for around 12 minutes.

6.Heat the butter in a small frying pan over a gentle heat and add the chilli, cumin and cardamom seeds. Cook for 1 minute, stirring, until aromatic.

7.Add the cinnamon, turmeric, garam masala, chilli powder, salt and sugar and fry, stirring, for 1 minute. Add the raisins and coconut, stir-fry for 1 minute more, then stir in the coconut cream.

8.Cook gently, stirring, until evenly coloured and continue cooking for a few minutes until slightly thickened – keep heat low, stir often and don’t let mixture get too thick. Turn off the heat (don’t let it bubble or it may separate). If the sauce becomes too thick, thin it with a little water.

9.Slice pork thinly. Make mounds of watercress on 4 plates and add quartered lychees. Put sliced pork in centre of watercress, shaping it upwards. Stir sauce and spoon over the pork. Serve immediately.

Check label of garam masala if eating gluten-free.
Note

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