- Fry the pork in a heated pan on one side only.
- In another pot, add 10 oz boiling water to the coconut, and then sieve twice.
- Remove the topmost, oily part of the coconut.
- Put stock into a pan with the dripping from the pork. Stir and then add to the pork in another dish.
- Add onion, crushed garlic and curry powder to pan, mix together and leave for a few minutes.
- Add 1 sliced green pepper, sweet peppers, pork and coconut mix to the onions and garlic.
- Add the tomato sauce and one crushed bay leaf.
- Cover and bake in the oven for half an hour.
- Uncover and add remaining pep, balance of coconut juice and the lemon juice.
- Sprinkle with Garam Masala, a tiny touch of pepper sauce and chopped parsley.
- Serve with steamed rice.
Adaptation of a Graham Kerr recipe |