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Ingredients :
4 dried red
chilies, seeded
1/2 cup boiling
water
1 medium onion,
chopped
2 cloves garlic,
chopped
2 cm fresh ginger grated
1 tablespoon finely chopped lemon grass
(white part only)
500 g pork fillet, sliced into medallions
2 tablespoons tamarind concentrate
2 tablespoons ghee
1/2 cup coconut
Method :
Soak the dried chilies in hot boiling
water for 10 minutes. Use a food processor and add in the dried chilies
and soaking water, garlic, ginger, onion and lemon grass. Blend until
the mixture becomes a paste. Using a shallow dish, mix the pork, blended
chili paste and tamarind. Cover and place in the fridge for 1 hour. Heat
up a wok with the ghee. Add the pork in batches and cook for 5 minutes
over high heat or until the prok browns. Return all the meat to the pan
with any leftover marinade and stir in the coconut milk. Simmer for
about 5 minutes or until heated through. Serve hot with white rice and
some curries.
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