Toss the pork cubes in the flour to coat.
Heat the oil and fry pork for 5 minutes until golden.
Add the onion and red pepper and cook a further 3 minutes.
Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly.
Add the tomatoes, puree and stock, blending well.
Add potatoes.
Cover and cook for 15 minutes over a gentle heat, stirring occasionally.
Add the mango slices and cook a further 5 minutes or until potatoes are tender.
Serve at once.
Ingredients:
2 pork fillets, cut into 1 inch cubes
1 ounce plain flour
2 tablespoons oil
1 red onions, peeled and sliced
2 small red peppers, de seeded and sliced
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon chili seasoning mix
4 tomatoes, peeled and chopped
2 teaspoons tomato puree
3/4 pint chicken stock
1 1/2 lbs tiny new potatoes, scrubbed
2 large mangoes, peeled, stoned and sliced
Steps/Methods:
Toss the pork cubes in the flour to coat.
Heat the oil and fry pork for 5 minutes until golden.
Add the onion and red pepper and cook a further 3 minutes.
Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly.
Add the tomatoes, puree and stock, blending well.
Add potatoes.
Cover and cook for 15 minutes over a gentle heat, stirring occasionally.
Add the mango slices and cook a further 5 minutes or until potatoes are tender.
Serve at once.
