Goan-Style Pork Balchão Curry With Basmati Rice

Take your steak[s] out of the fridge, open the packet and let it adjust to room temperature

Cut your pork loin steak[s] into large, bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat, once hot, add the chopped pork and cook for 4 min, turning occasionally until the pork is browned, then once done, transfer the browned pork to a plate and reserve the pan

While the pork is cooking, peel and dice your red onions (as finely as you can!)

Return the reserved pan to a medium-high heat with a generous drizzle of vegetable oil

Once hot, add the diced onion with a pinch of salt and cook for 6-8 min or until softened

Meanwhile, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and keep covered until serving

Whilst the rice is cooking, peel (scrape the skin off with a teaspoon) and roughly chop your ginger

Peel and roughly chop your garlic

Add the chopped ginger, chopped garlic, your ground coriander, ground cumin, chilli flakes, cayenne pepper (can't handle the heat? Go easy!) and a generous pinch of salt to a pestle & mortar and grind to a smooth paste

Add 2 tbsp [3 tbsp] [4 tbsp] vegetable oil and give everything a good mix up – this is your balchão spice paste

Tip: Alternatively, use a food processor!

Once the onion has softened, add the balchão spice paste and your tomato paste to the pan and cook for 4-5 min or until fragrant

Wash your spinach, then pat it dry with kitchen paper

Return the browned pork to the pan and add your tamarind paste, cider vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 2-3 min further or until the pork is almost cooked through, then add the spinach with 60ml [80ml] [100ml] cold water

Cook for a final 2-3 min or until the spinach has just wilted, the sauce is thickened to a curry-like consistency and the pork is fully cooked through (no pink meat!) – this is your Goan-style pork balchão curry