Pork tenderloin, Potato cubes, green Peas with roasted Peanuts make up the 4 ‘Ps” in
this very tasty curry featuring my exotic curry blend from Zanzibar.
500g pork tenderloin, cut into cubes
1½ tbsp Spice Fusion Zanzibar Curry blend
2 tbsp peanut oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp grated ginger
2 red chillies, finely chopped (optional)
6-8 tiny potatoes, peeled and halved
1 tbsp white wine vinegar
440g can diced tomatoes
1 cup frozen peas
1 tbsp brown sugar
½ cup unsalted roasted peanuts, crushed or halved
salt to taste
Place pork pieces in a bowl, sprinkle over Zanzibar Curry and mix well.
Heat oil in a large saucepan or Dutch oven and sauté onion until golden brown; add
garlic, ginger and chillies and cook for another minute or so.
Add pork, stir well, and cook until meat is browned all over.
Add diced tomatoes, vinegar and enough water to cover the meat.
Bring to a boil, then turn heat down and simmer, lid on, for 30 minutes; add potato and
cook for another 15 minutes or until potato is cooked and pork is tender.
Stir in peas, peanuts and salt to taste and cook for another five minutes.