This spicy South Indian curry traditionally used for pork features a creamy coconut milk and tamarind sauce and is excellent used for lamb, beef or chicken.
Chittagong Pork Curry
Heat 100mls of oil in a pan, add 200g of finely chopped onions, 1 tbsp diced ginger, 1 tbsp diced garlic. Lower the heat and add 2 1/2 tbsp Chittagong Curry Masala and fry for 1 minute. Add 1 kg pork, chicken beef or lamb pieces on high heat and seal well. Add 2 cups of coconut cream and the juice of 1 lemon/squeeze of tamarind. Bring to the boil and cook until the meat is tender.