- 600 GRAM PORK FILLET
-
200 GRAM
HOLLANDAISE
SAUCE
- 200 GRAM MUSHROOMS,
sliced
- SOME GREEN ONIONS, chopped
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- 1 KG DRUMSTICKS
-
1 TBSP
CURRY
POWDER
-
1/2 TSP CHILI POWDER
-
2 ONIONS, chopped
-
2 CLOVES GARLIC, mashed
-
75 GRAM TOMATO PUREE
-
6 TBSP SWEET
CHILI SAUCE
-
200 GRAM COCONUT MILK
-
1 TBSP CORIANDER SEEDS
-
1 TSP CARDAMOM SEEDS, crushed
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Fry the pork fillet 4 minutes on each side
and allow it to rest for 10 minutes, then cut into thick slices. Put the
slices into an oven dish, spoon the sauce over the meat. Sprinkle the green
onion on top, followed by the mushrooms. Bake 20 minutes in the oven at 180
degrees Celsius.
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Sprinkle the curry powder and the
chili powder on the chicken and fry for 5 minutes. Take the chicken out of the
pan, fry the onions and the garlic for 5 minutes, then add the tomato puree,
chili sauce, coconut milk, coriander seeds and cardamom. Put the chicken back
in the sauce, simmer for 20 minutes, turn the chicken around for two or three
times.
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