Author: Kenneth Naidoo
About: Kenneth Naidoo is a retired engineer and passionate home cook. He is also the father of TASTE online editor, Annzra Denita Naidoo.
4 to 6
Easy
5 minutes plus 1 hour marinating time
30–35 minutes
1. Marinate the chops in the ginger-garlic paste and all the powdered spices For 1 hour
2. Heat the oil in large saucepan that has a lid, adding more or less depending on the fat content of the chops. Once the oil is hot, add the cinnamon, cardamom and bay leaf to the oil and stir for about 30 seconds. Add the marinated chops and brown.
3. Once browned, cover with the lid and fry over a low to medium heat until tender. Stir occasionally and add a little water if necessary to prevent sticking. Add salt to taste, then add the chillies and curry leaves.
4. Stir, then add the onions. Increase the heat if necessary to prevent the onions from absorbing the oil. Fry uncovered until the onions are translucent, then add the tomatoes and mint if using. Fry uncovered until the tomatoes are cooked. Garnish with chopped fresh coriander.
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Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos