ERICA’S CURRY CHOPS
pork chops (or any other meat you prefer)
salt and pepper
300 g pickled brinjals from creative cuisine pantry
1 tin butterbeans, drained and rinsed
2 heaped teaspoons of rajah all in one curry powder with garlic
1 small tin of coconut cream
1 tin braai relish
1 teaspoon sugar
Cook pork chops in some water and vinegar. Add salt and pepper to taste.
When meat is cooked half way, mix curry powder, coconut cream, braai relish, chutney and sugar.
Pour over meat and continue cooking.
Add beans and pickled brinjals last and continue cooking until the sauce is at the consistency you prefer.
Serve with rice.
Recipe and photo: Erica Foot