The name of this dish makes use of the Hindi word “masala”, which refers to a mixture of spices. I know what you’re thinking…isn’t the population of India mostly vegetarian Hindus and Muslims for whom pork is forbidden..? An Indian pork dish?
Once upon a time that surprised me too, but yes, there are some religious and ethic minorities in India who do eat pork. The original “vindaloo”, for example, is in fact a Goan pork dish (Goa remember was a Portuguese colony, with a large Christian population) – the original Portuguese name “Carne de vinha d’alhos ” means “meat with wine and garlic”!
This is a variation of a recipe I found in a cookbook I bought way back in 1993, by Naomi Good, who was born in Mumbai.
We are simply going to make a spicy marinade / rub, gently massage it into the cut of pork we happen to be cooking – here for example I was using a boneless loin steak, wait for a while to allow the flavours to penetrate the pork, infuse the flesh, as it were, and then cook as we would normally do so for that particular cut, which in this particular case meant pan frying for about 4 minutes a side.
Serves 1, but scales up easily – just make enough marinade / rub for the amount of meat you want to cook.
- 1 pork loin steak, weighing about 100g
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked Spanish paprika
- black pepper & salt to taste
- about 1 tbsp olive oil
- about 1 tbsp lemon juice
- coconut oil for frying
- Combine the dry spices with enough olive oil and lemon juice to create a paste.
- Gently rub this in to both sides of the meat. Cover and place in a refrigerator to marinade – a couple of hours should see you right.
- Before cooking, take out of the fridge and allow to return to room temperature.
- Heat a couple of tablespoons of coconut oil in a frying pan over medium heat. Add the pork, and fry as appropriate for that particular cut.
- Flip, and fry the second side.
- Remove from the pan when done. Allow the meat to rest for a few minutes before serving.
- Serve with lemon wedges, and the accompaniment / side dish of your choice. I went for my spicy root vegetable purée, but spicy stir-fried Indian cabbage would also work a treat.