Sri Lankan-Style Pork Curry And Coconut Sambal With Brown Rice

Peel and chop your red onion[s]

Add ¼ of of the chopped onion to a bowl with the juice of half your lime (you'll use the rest later!)– this is your quick pickled red onion

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your coconut flakes and cook for 2-3 min or until toasted and lightly golden, then set aside and reserve the pan – this is your toasted coconut

Tip: Watch them like a hawk to make sure they don't burn!

While the flakes are toasting dice your tomato[es] finely

Add the diced tomato, most of the toasted coconut (save some for garnish!), 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt to the quick pickled red onion

Give everything a good mix up – this is your coconut sambal

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, heat a large, dry, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the remaining chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Once softened, increase the heat to high and add your pork strips to the pan

Cook for 5-6 min or until the pork is beginning to brown

Once browned, add your garlic and ginger paste and turmeric, then cook for 1-2 min or until fragrant

Once fragrant, add your tomato paste, tamarind and coconut curry paste, coconut cream and 100ml [150ml] [200ml] water

Give it a good stir and cook for 4-5 min or until the sauce has thickened, this is your Sri Lankan-style pork curry