Indonesian pork curry with black rice and dosas
200 g, (1 cup) (see note)
½ cup(s), (75g)
Pork fillet or tenderloin, raw
450 g, (buy 500g) thinly sliced
1 medium, cut into wedges
1 piece(s), finely chopped
Light canned coconut milk
½ cup(s), (125ml)
1 cup(s), (250ml)
2 bunch(es), chopped
Sugar snap peas
250 g, halved diagonally
2 x 3 second spray(s)
- Cook rice in a large saucepan of boiling water following packet instructions or until just tender. Drain. Cover to keep warm.
- 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.
- 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.
- 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.
- Sprinkle curry with coriander and serve with rice and dosas.