Sri Lankan-Style Pork Curry And Coconut Sambal With Cauliflower 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

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam 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