Balanced Mumbai Pork Masala

Nutrition per serve

Ingredients

• 125g brown rice
• 150g peas
• 2clov garlic
• 300g lean pork mince
• 90g mango chutney
• 10g masala seasoning
• 400g diced tomatoes
• 50g tomato paste
• 1pcs egg white
• 5ml vegetable oil

Method

1. Step 1 — Cook rice and peas
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25 mins. Add the peas and cook for a further 2 mins or until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Put the pork mince, egg white and half the mango chutney in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized meatballs (see Kitchen 101).
3. Step 3 — Brown meatballs
   Heat 1 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook the meatballs, turning, for 3-4 mins until browned. Remove from the pan with a slotted spoon.
4. Step 4 — Simmer curry
   Return the pan to medium heat. Cook the garlic and masala seasoning, stirring, for 30 secs or until fragrant. Stir in the tomatoes, half the tomato paste* and 60ml (¼ cup) water and bring to a simmer. Add the meatballs and cook for 10 mins or until the sauce is thickened and the meatballs are cooked. Remove the pan from the heat. Season with salt and pepper.
5. Step 5 — Serve up
   Divide the meatball curry and rice and peas among bowls and serve with the remaining mango chutney. Enjoy!
6. Step 6 — Kitchen 101
   If you roll the meatballs with dry hands, you'll find the mince will stick to your fingers. Rinse your hands under water or lightly oil them before rolling.

Allergens

Eier, Sulfit