Goan spiced pork

Really easy to prepare and full of spice and flavour, this is a real Indian treat

Indian name: Maas Vindaloo

What you need:

• 2 tbsp vegetable oil
• 1 medium onion, sliced
• 4 garlic cloves, sliced
• 2 green chillies, deseeded and sliced into strips
• 1 red pepper, deseeded and sliced into strips
• 1 green pepper, deseeded and sliced into strips
• 2 tbsp Patak's Vindaloo Curry Paste
• 450g pork fillet, trimmed and cut into thin strips

What you do:

1. Heat the oil in a large frying pan over a medium heat. Fry the onion for 2 minutes. Add the garlic and green chillies along with the peppers and continue to cook for a further 2 minutes. Stir in the Patak's Vindaloo Curry Paste and cook for a further minute.
2. Add the pork and cook for a another 5 minutes. Mix in 2 tablespoons water, then reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the pork is tender and cooked through. Add a little extra water if too thick, or reduce slightly if too thin.
3. Serve the spiced pork with steamed basmati rice and Patak's Brinjal Aubergine Pickle.

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