Pork, apple and tomato quick curry by Bryan Turner

Ingredients

• 2oz clarifed butter
• 1 1/4lb pork fillet
• 1 large onion
• 2 dessert apples
• 1 clove garlic, crushed
• 4 tomatoes
• 1 tbsp curry powder
• 1 tbsp mango chutney
• 3/4 pint chicken stock
• 2oz raisins
• 2 tbsp chopped parsley
• salt and pepper

Method

1. Heat 1oz clarified butter
2. Cut fillets into 1/2" cubes
3. Colour and fry in butter
4. Strain into colander and put fat back into pan
5. Add finely chopped onion and stew slowly, do not colour
6. Add crushed garlic
7. Meanwhile wash the apples and cut in half top to bottom. Take out the core and cut each half into 4 quarters
8. Heat 1oz clarified butter and colour apples
9. Put to one side
10. Add curry powder to onions and stir in, do not burn
11. Add stock, chopped chutney and raisins
12. Bring to the boil, add apples and reduce by 1/3
13. Cut tomatoes in 1/8s and add to sauce with pork
14. Simmer gently for 5 minutes then add chopped parsley
15. Check seasoning and serve with rice