Tandoori Fillet & Masala Mash
“We Indians can curry anything!” he said with a distinctive Durban accent. Kevin Joseph, Executive Chef at the Oysterbox Hotel, Durban is South Africa’s answer to a Curry deity and there’s truth to his claim. I’ve eaten everything from ostrich, crocodile, kangaroo, zebra, goat, horse, sweetbreads and offal of all shapes and sizes which has been known to contort faces into expressions of disgust. Yep, all of which has been curried.
So, when it came to a simple request to cook a tandoori based supper, I was a little short on the exotic meat front and settled for a fillet of pork instead an alternative to the perennially favourite Tandoori Chicken. Satisfyingly perched on top of mound of masala mash, juicy and tender this is quite simply meat and potatoes at its best. This tandoori pork recipe...is as simple as brushing your teeth but tastier!
- 500g Pork Fillet
For the marinade
- 150g plain yoghurt (not low fat)
- 4cm fresh ginger, peeled
- 2 garlic cloves
- 2 tsp coriander seeds
- 2 tsp paprika
- 1 green chilli
- 1 star anise
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp beetroot powder (optional for natural colouring)
- ½ tsp ground cinnamon
How To Make Tandoori Pork
In a blender pop all the marinade ingredients in together and pulse until the mix looks textured by the whole spices. In a non metallic dish, smother the fillet in the marinade, cover and refrigerate overnight if possible or for a couple of hours.
Pre-heat an oven to 200C/gas mark 6/fan 180C and tray bake the fillet for 40 minutes, test the fillet is cooked by piercing the middle section and see whether the juices run clear. Remove, cover with foil and rest the fillet for 10 minutes.
Slice and serve the tandoori pork with masala mash, drizzle some of the cooking juices over the fillet and mash and tuck in.