Dhruv Baker

Masterchef Winner 2010

Yellow Pork Curry with Onion Salad

Put all the ingredients for the pork curry together in a large saucepan and mix thoroughly.

Put the saucepan on the hob on a medium heat and, once simmering, partially cover with a lid.

Cook for 60-80 minutes, stirring every 5-10 minutes to prevent sticking. While the pork is cooking, prepare the onion salad.

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For the onion salad: combine all the ingredients in a bowl and mix well.

To serve, spoon the curry onto a plate and garnish with chopped coriander.

Accompany with the onion salad and warm naan or rice.


1kg shoulder pork, cut into 4cm cubes
3 large onions, halved and sliced
500ml Greek yogurt
1 tsp freshly grated ginger
1 tsp ground coriander (heaped)
1 tsp ground cumin (heaped)
1 tsp ground turmeric (heaped)
½ tsp salt
½ tsp dried chilli powder
4 large dried red chillies
Chopped fresh coriander, to garnish
Steamed rice or naan breads, to serve

For the onion salad

1 red onion, diced
½ cucumber diced
2 tomatoes diced
1 lime, juice only
1 small green chilli, finely chopped
2 tbsp chopped coriander
¼ tsp caster sugar
Salt and pepper to taste