'Captian's Masala Curry Paste' is sweet/spicy sauce made up in the Riverford kitchen and now available in jars from our shops. It is particularly good with pork or chicken.

Ingredients - serves 4

400g pork tenderloin, cut into rounds/slices about 3cm thick
Captain’s Masala Curry Paste
1 aubergine
4 tbsp olive oil
salt, pepper
1 tsp ground cumin
1 tsp turmeric
scant 1/2 tsp cayenne pepper

Method

Place the pieces of pork and sufficient curry paste to coat them in a plastic bag. Massage the curry paste around the meat and leave in the fridge for and hour or so.

Trim the top from the aubergine, cut in half lengthways and then into half moon slices about 2cm thick(some might be inclined to salt aubergine to draw out bitterness but these days they really don’t require it). Mix the olive oil, salt, pepper, turmeric and cayenne together and toss the aubergine in it - the aubergine will soak up the oil like a sponge so do so quickly so that all sides are oiled before this happens.

Thread the marsala pork alternately with the spicy aubergine and grill until both are browned and cooked through. Serve with salad, boiled rice or nan bread, and a bowl of thick yoghurt.