Indonesian pork curry with black rice and dosas

Instructions

1. Cook rice in a large saucepan of boiling water following packet instructions or until just tender. Drain. Cover to keep warm.
2. Meanwhile, whisk flour and ½ cup (125ml) water in a medium bowl until a smooth paste forms. Add ½ teaspoon curry powder and season with salt and pepper. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Spoon 1 tablespoon of mixture into pan, spreading with the back of a spoon until about 10cm diameter. Cook for 30 seconds each side or until golden brown and crisp. Repeat to make 7 more dosa (you can cook several at once to save time). Transfer to a plate.
3. Lightly spray a wok with oil and heat over high heat. Stir-fry pork, in batches, for 2 minutes or until browned. Transfer to a plate.
4. Reheat wok over high heat. Stir-fry onion and lemongrass for 2 minutes or until lightly browned. Add turmeric, cinnamon, cumin and remaining curry powder and stir-fry for 30 seconds or until fragrant. Return pork to wok with coconut milk and stock and bring to the boil. Add broccolini and sugar snap peas. Stir-fry for 2–3 minutes or until pork is cooked through and vegetables are tender. Add juice, fish sauce and sugar and toss to combine.
5. Sprinkle curry with coriander and serve with rice and dosas.