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(
rob, Sun 1 Apr 2001, 1:00)
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I make a wicked thing with pork fillet.I cover it in greek yoghurt, curry powder, some tomarto puree, chili powder, grama masala, garlic slice & minced, salt, lemon, toomuric, some onion slices, some cream (to get the yoghurt weter).... let it maronade for a few hours or even a day, then griddle-pan it so you get a lovely crust, and then heat up the rest of the maronade and pour it over the pork...... serve on a chapatti with some ryeeta.
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G/PP 💩💩💩💩💩€, Tue 8 Nov 2011, 19:31,
1 reply,
14 years ago)
This marinaded for about three days, the flavour was all the way through.I'd eat another portion but now I'm filling my face with lemon drizzle cake.
(, Tue 8 Nov 2011, 19:33, Reply)
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