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Chilli, Chutney And Coconut Pork

fast.cook's picture
  Pork strips 750 Gram
  Mango chutney 350 Gram (1 Cup)
  Fresh red chilies 2 Small, seeded and chopped
  Ground cumin 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Finely grated fresh ginger 2 Teaspoon
  Lemon juice 2 Tablespoon
  Red capsicum 350 Gram, sliced (1 Large Sized)
  Coconut milk 250 Milliliter (1 Cup)
  Chopped coriander leaves 1⁄2 Cup (8 tbs) (Fresh Ones)

Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.
Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
Stir-fry pork mixture, in batches, in same pan until cooked through.
Add capsicum and milk; cook, stirring, about 1 minute or until heated through.
Just before serving, stir in coriander.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2429 Calories from Fat 863

% Daily Value*

Total Fat 99 g152.4%

Saturated Fat 60.6 g302.8%

Trans Fat 0.1 g

Cholesterol 495 mg165%

Sodium 5394.6 mg224.8%

Total Carbohydrates 209 g69.6%

Dietary Fiber 28.7 g114.7%

Sugars 155.5 g

Protein 173 g346.3%

Vitamin A 251.6% Vitamin C 819.7%

Calcium 22.4% Iron 101%

*Based on a 2000 Calorie diet

Chilli, Chutney And Coconut Pork Recipe