I love pork (and most meat/seafood) but I am conscious of consuming less meat when possible. Curries are a great way to nstretch out a smaller portion of meat by adding suitable veg and boiled eggs.

Since writing this tamarind pork curry recipe, I cooked variations of this curry (photo above) using meaty pork ribs, potatoes and green beans. As the bone in pork is quite chunky, I left the eggs out but may add a boiled egg or two with leftover curry tomorrow. Waste not want not.

I’m not opposed to using curry powder/pastes as it takes time/effort to make a balanced curry from scratch. There is something satisfying getting the right balance of spices and aromatics. Tamarind curry options:

• King Prawns (deveined and shell on)

• Okra, Firm Tofu and Eggplant for a Vegetarian take (sub chicken bone broth with water and use salt instead of fish sauce to season)

• Meaty white fish like Tusk Cod

• The usual: chicken (pref bone in) or beef.

I like eating this with rice and leftovers with toast for breakfast/brunch. Cooking time for this will vary depending on your protein of choice. If you’re using a seafood, cook through the curry first before adding prawns/fish etc.

When buying tamarind, opt for pure tamarind concentrate - there should be no additives looped into the jar.

**Gluten free